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TEST KITCHEN APPROVED

Chicken Church Casserole

Name: Chicken Church Casserole
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 4 casseroles (12 servings each)
Ingredients: 20 cups cubed cooked chicken; 1 package (2 pounds) elbow macaroni, cooked and drained; 6 jars (6 ounces each) sliced mushrooms, drained; 2 jars (4 ounces each) diced pimientos, drained; 2 large onions, chopped; 2 large green peppers, chopped; 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted; 4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 2 pounds process cheese (Velveeta), cubed; 1-1/3 cups milk; 4 teaspoons dried basil; 2 teaspoons lemon-pepper seasoning; 2 cups crushed cornflakes; 1/4 cup butter, melted

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 35 min. + chilling Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Charlotte Pizio, Bryn Mawr, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania.

TEST KITCHEN APPROVED

Chicken Church Casserole

6 Reviews Add your review

Yield:4 casseroles (12 servings each)

Prep:35 min

Cook:1 hour

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Ingredients

20 cups cubed cooked chicken
1 package (2 pounds) elbow macaroni, cooked and drained
6 jars (6 ounces each) sliced mushrooms, drained
2 jars (4 ounces each) diced pimientos, drained
2 large onions, chopped
2 large green peppers, chopped
4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 pounds process cheese (Velveeta), cubed
1-1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed cornflakes
1/4 cup butter, melted

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Directions

1
In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture.

2
Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.
3
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.