20 c Cooked chicken; cubed
1 x 2 pound package elbow
-macaroni; cooked and
-drained
6 cn 6oz each mushrooms; sliced
-and drained
2 cn 4oz each pimientos; drained
2 lg Green pepper; chopped
2 lg Onion; chopped
4 cn 10 3/4oz each cream of
-celery soup; undiluted
4 cn 10 3/4oz each cream of
-mushroom; undiluted
2 lb American cheese; cubed
1 1/3 c Milk
4 ts Dried basil
2 ts Lemon pepper
2 c Crushed cornflakes
1/4 c Butter; melted
Combine the chicken, macaroni, mushrooms, pimientos, peppers and
onions. In a large bowl, combine soups, cheese, milk, basil and
lemon pepper; add to chicken mixture. Pour about 12 cups each into
four 13x9x2 inch greased baking pans. Cover and refrigerate
overnight. Remove from refrigerator 30 minutes before baking.
Combine cornflakes and butter; sprinkle over casseroles. Cover and
bake at 350 degrees for 45 minutes. Uncover and bake 15-20 minutes
longer or until bubbly.
Recipe by: Charlotte Pizio-Taste of Home-Oct/Nov 1997
