Chicken & Mac for 45-50

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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

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2 cup crushed cornflakes

1/4 cup butter or margarine, melted

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Combine the chicken, macaroni and vegetables. In a

large bowl, combine soups, cheese, milk, and spices. Combine the two mixtures

Divide evenly between 4 greased 13" x 9" x 2" baking pans.

This may now be covered and refrigerated overnight

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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 bubbly.

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.

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*Note: Chicken is available at Costco diced, cooked and frozen ready for use.

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