Chicken & Mac for 45-50
20 cup cubed cooked chicken*
1 package (2 lb) elbow macaroni, cooked and drained
5 cans (10 oz) sliced mushrooms, drained
2 jars (4 oz ea.) diced pimientos, drained
2 large green peppers, chopped
2 large onions, chopped
4 cans (10 3/4 oz ea.) cream of celery soup, undiluted
4 cans (10 3/4 oz ea.) cream of mushroom soup, undiluted
2 lb processed American cheese, cubed
1 1/3 cup milk
4 tsp dried basil
2 tsp lemon-pepper seasoning
2 cup crushed cornflakes
1/4 cup butter or margarine, melted
Combine the chicken, macaroni and vegetables. In a
large bowl, combine soups, cheese, milk, and spices. Combine the
Divide evenly between 4 greased 13" x 9" x 2" baking pans.
This may now be covered and refrigerated overnight
Prehead oven to 350 deg. Half an hour before baking
combine corn flakes
and butter; sprinkle over the casseroles. Cover and bake
at 350 degrees for
45 minutes. Uncover and bake 15 to 20 minutes longer or until
Yield 45 to 50 servings (about 1 cup ea.) in a buffet situation.
This would only feed 25 people if it was the only main course.
*Note: Chicken is available at Costco diced, cooked and frozen
ready for use.
to SERVES 50 Index here
to GROWLIES Index here