Easy Chicken Casserole

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.


  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons butter
  • 2 cups cubed cooked chicken
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 6 pimiento-stuffed olives, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 5 cups cooked wide egg noodles


  • 1/2 cup cornflake crumbs
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons butter, melted

Easy Chicken Casserole


  1. In a large skillet, saute the celery, onion and green pepper in butter.
  2. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles.
  3. Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes.
  4. Meanwhile, combine topping ingredients.
  5. 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.


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