Overnight Chicken Casserole For Fifty

Posting in response to a request for an overnight chicken casserole that serves 50 people. Prep time does not include overnight refrigeration.

• Ready In: 1 hr 35 mins
• Serves: 50

Ingredients

• 20  cups chicken, cooked and cubed
• 2  lbs macaroni, cooked and drained
• 36  ounces  canned  sliced mushrooms, drained
• 8  ounces diced pimentos, drained
• 2  large green peppers, chopped
• 2  large onions, chopped
• 4 (10 3/4ounce) cans  cream of celery soup
• 4 (10 3/4ounce) cans  cream of mushroom soup
• 2  lbs American cheese, cubed
• 1 1⁄3 cups milk
• 4  teaspoons dried basil
• 2  teaspoons lemon pepper seasoning
• 2  cups  corn flakes, crushed
• 1⁄4 cup butter, melted

Directions

1. Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
2. In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
3. Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
4. Cover and refrigerate overnight.
5. Remove from refrigerator 30 minutes before baking.
6. Combine corn flakes and melted butter, and sprinkle over casseroles.
7. 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.
8. Makes 45 to 50 one-cup servings.