Chicken Church Casserole for 50

Source: Taste of Home

20 cup Cubed cooked chicken
1 pkg (2 lbs) Elbow macaroni, cooked and drained
6 jars (6 oz ea) Sliced mushrooms, drained
2 jars (4 oz ea) Diced pimientos, drained
2 lg Green peppers, chopped
2 lg Onions, chopped
4 cans (10-3/4 oz ea) Condensed cream of celery soup, undiluted
4 cans (10-3/4 oz ea) Condensed cream of mushroom soup,
undiluted
2 lbs Process American cheese, cubed
1-1/3 cup Milk
4 tsp Dried basil
2 tsp Lemon-pepper seasoning
2 cup Crushed cornflakes
1/4 cup Butter or margarine, 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 greased 13-in. x 9-in. x 2 in.
baking pans. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Combine
cornflakes and butter; sprinkle over the casseroles.
Cover and bake at 350° for 45 minutes. Uncover and bake 15-20
minutes longer or until bubbly.
Yield: 45-50 servings (about 1 cup each).

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