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Chicken Casserole

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Chicken Casserole

By: Ruth Van Dyke

"The original old family recipe for this 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."

Rate/Review | Read Reviews (52)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
2 cups cubed, cooked chicken
1 (4 ounce) can sliced mushrooms, drained
6 pimento-stuffed green olives, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (8 ounce) package wide egg noodles, cooked and drained
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted

Directions

In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.