Baroque Variation On Chicken Casserole Recipe

• 6 c. diced, cooked chicken
• 4 (20 ounce. each) Packages frzn Oriental vegetables
• 6 (10 1/2 ounce.) cans cream of chicken soup
• 1 (10 1/2 ounce.) can cream of mushroom soup
• 3/4 to 1 c. lemon juice
• 6 c. mayonnaise
• 6 tbsp. curry pwdr (or possibly to taste)
• 5 c. diced, cooked ham
• 2 (6 ounce.) cans diced mushrooms or possibly pcs
• 3 (6 ounce.) cans whole lg. mushrooms
• 1 (8 1/2 ounce.) can bamboo shoots
• 2 (8 1/2 ounce.) cans sliced water chestnuts
• 3 (4 ounce.) cans green chiles, minced
• 2 (4 ounce.) jars minced pimentos
• 8 3/4 c. shredded sharp Cheddar cheese (or possibly about 2 1/2 lbs.)
• Slivered almonds

1. Cook frzn vegetables.
2. Combine soups, mayonnaise, lemon juice and curry.
3. Layer all ingredients with sauce mix and cheese.
4. Top with crushed corn flakes, bread crumbs or possibly cracker crumbs.
5. Bake in a 325 degree oven about 40-45 min.
6. Serves about 40 people.

chicken, oriental vegetables, cream of chicken soup, cream of mushroom soup, lemon juice, mayonnaise, curry pwdr, mushrooms, mushrooms, bamboo shoots, water chestnuts, green chiles, pimentos, cheddar cheese, almonds

Taken from cookeatshare.com/recipes/baroque-variation-on-chicken-casserole-39822 (may not work)