| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Tasteofhome |
50 |
servings |
INGREDIENTS
| 20 |
c |
Cooked chicken; cubed |
| 1 |
|
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 |
INSTRUCTIONS
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
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