Print Recipe

Chicken Church Casserole



  • 20 cups cubed cooked chicken
  • 1 (2 pound) package elbow macaroni, cooked and drained
  • 6 (6 ounce) jars sliced mushrooms, drained
  • 2 (4 ounce) jars diced pimentos, drained
  • 2 large green bell peppers, chopped
  • 2 large onions, chopped
  • 4 cans condensed cream of celery soup, undiluted
  • 4 cans cream of mushroom soup, undiluted
  • 2 pounds process American cheese, cubed
  • 1 1/3 cups milk
  • 4 teaspoons dried basil
  • 2 teaspoons lemon-pepper seasoning
  • 2 cups crushed corn flakes
  • 1/4 cup butter or margarine, melted


  1. Combine chicken, macaroni, mushrooms, pimentos, peppers and onions.
  2. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken mixture. Pour about 12 cups each of four greased 13 x 9-inch baking pans.
  3. Cover and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over the casseroles.
  5. Cover and bake at 350 degrees F for 45 minutes.
  6. Uncover and bake 15 to 20 minutes longer or until bubbly.

Yield: 45 to 50 (1 cup) servings


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