Ingredients
20 cups cubed cooked chicken1 package (2 pounds) elbow macaroni, cooked and drained6 jars (6 ounces each) sliced mushrooms, drained2 jars (4 ounces each) diced pimientos, drained2 large onions, chopped2 large green peppers, chopped4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 pounds process cheese (Velveeta), cubed1-1/3 cups milk4 teaspoons dried basil2 teaspoons lemon-pepper seasoning2 cups crushed cornflakes1/4 cup butter, melted
Preparation
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.
Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.
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.
