May 16, 2012

Chicken Church


5-1/3 c Cubed, Cooked Chicken
9 oz Elbow Macaroni, cooked, drained
1-1/2 (6 oz) jars Sliced Mushrooms, drained
1/2 (4 oz) jar Diced Pimiento, drained
1/2 large Green Bell Pepper, chopped
1/2 large Onion, chopped
9 oz Processed Cheese (Velveeta), cubed
1/3 c and 1 tsp Milk
1 tsp Dried Basil
1 (10.75 oz) can Condensed Cream of Celery Soup, undiluted
1 (10.75 oz) can condensed Cream of Mushroom Soup, undiluted
1/2 tsp Lemon-Pepper Seasoning
1/2 c and 2 tsp Crushed Cornflakes
1 tbsp and 1/4 tsp Butter, melted
In one large bowl, combine chicken, macaroni, mushrooms, pimientos, peppers, and onions. In another bowl, combine soups, cheese, milk, basil and lemon-pepper. Add chicken mix. Pour into 1 greased 9x13x2 baking pan. Cover and refrigerate overnight. Remove from fridge 30 min before baking. Combine corn flakes and butter. Sprinkle over casserole. Cover and bake at 350 degrees for 45 min. Uncover and bake 15-20 more min or until bubbly.