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Add a photoRaciónes: 12
Ingredientes
- 20 c. Cooked chicken, cubed
- 1 x 2 lb. package elbow macaroni, cooked and liquid removed
- 6 can 6oz each mushrooms, sliced and liquid removed
- 2 can 4oz each pimientos, liquid removed
- 2 lrg Green pepper, minced
- 2 lrg Onion, minced
- 4 can 10 3/4oz each cream of celery soup, undiluted
- 4 can 10 3/4oz each cream of mushroom, undiluted
- 2 lb American cheese, cubed
- 1 1/3 c. Lowfat milk
- 4 tsp Dry basil
- 2 tsp Lemon pepper
- 2 c. Crushed cornflakes
- 1/4 c. Butter, melted
Direcciones
- Combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a large bowl, combine soups, cheese, lowfat milk, basil and lemon pepper; add in to chicken mix. Pour about 12 c. each into four 13x9x2 inch greased baking pans. Cover and chill overnight.
- Remove from refrigerator 30 min before baking. Combine cornflakes and butter; sprinkle over casseroles. Cover and bake at 350 degrees for 45 min. Uncover and bake 15-20 min longer or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 12 servings | |
| Calories 1217 | |
| Calories from Fat 623 | 51% |
| Total Fat 69.28g | 87% |
| Saturated Fat 29.25g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 284mg | 95% |
| Sodium 283mg | 12% |
| Potassium 922mg | 26% |
| Total Carbs 66.43g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.57g | 4% |
| Protein 78.26g | 125% |
