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Crunchy Chicken Casserole

Plan ahead, this needs to be made the night before!

20 c. cubed cooked chicken
1 pkg. (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 c. milk
4 tsp. dried basil
2 tsp. lemon-pepper seasoning

2 c. crushed cornflakes
1/4 c. 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)

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