Overnight Chicken Casserole For Fifty
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
50
ingredients
- 4731.8 ml chicken, cooked and cubed
- 907.18 g macaroni, cooked and drained
- 1020.58 g canned sliced mushrooms, drained
- 226.79 g diced pimentos, drained
- 2 large green peppers, chopped
- 2 large onions, chopped
- 4 (1219.02 g) can cream of celery soup
- 4 (1219.02 g) can cream of mushroom soup
- 907.18 g American cheese, cubed
- 315.37 ml milk
- 19.71 ml dried basil
- 9.85 ml lemon pepper seasoning
- 473.18 ml corn flakes, crushed
- 59.14 ml butter, melted
directions
- Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
- In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
- Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Combine corn flakes and melted butter, and sprinkle over casseroles.
- Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
- Makes 45 to 50 one-cup servings.
RECIPE SUBMITTED BY
TGirl
Lake Worth, Florida
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!