The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It’s an attractive main dish.
TOTAL TIME: Prep: 20 min.
Bake: 30 min.
YIELD: 6 servings.
Ingredients:
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1/2 cup chopped celery
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1/4 cup chopped onion
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2 tablespoons chopped green pepper
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2 tablespoons butter
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2 cups cubed cooked chicken
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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6 pimiento-stuffed olives, sliced
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup 2% milk
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5 cups cooked wide egg noodles
TOPPING:
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1/2 cup cornflake crumbs
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1/4 cup shredded cheddar cheese
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2 tablespoons butter, melted
Instructions:
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In a large skillet, saute the celery, onion and green pepper in butter.
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Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles.
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Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes.
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Meanwhile, combine topping ingredients.
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Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.
Nutritional Info:
1 cup: 416 calories, 20g fat (9g saturated fat), 101mg cholesterol, 775mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 22g protein.