Plan ahead, this needs to be made the night before!
20 cups cubed cooked chicken
1 package (2 lb.) elbow macaroni, cooked and drained
6 jars (6 oz.; each) sliced mushrooms, drained
2 jars (4 oz., each) diced pimientos, drained
2 large green peppers, chopped
2 large onions, chopped
4 cans (10-3/4 oz, each) condensed cream of celery soup, undiluted
4 cans (10-3/4 oz., each) condensed cream of mushroom soup, undiluted
2 pounds process American cheese, cubed
1-1/3 cups milk
4 teaspoon dried basil
2 teaspoon lemon-pepper seasoning
TOPPING
2 cups crushed cornflakes
1/4 cups butter or margarine, melted
Combine the first 6 ingredients. In a large bowl, combine the next 6 ingredients; add to chicken mixture. Pour about 12 cups each into 4 greased 13-in. x 9-in. x 2-in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over casseroles.
Cover and bake at 350-F for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.
Yield: 45-50 servings (1 cup each)