Chicken Church Casserole

• 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

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 350u0b0 for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

chicken, elbow macaroni, mushrooms, pimientos, onions, green peppers, condensed cream, condensed cream, process cheese, milk, basil, lemonpepper seasoning, cornflakes, butter

Taken from www.tasteofhome.com/recipes/chicken-church-casserole/ (may not work)