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Chicken Casserole

Chicken Casserole
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.
4-6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 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 milk
  • 5 cups cooked wide egg noodles
  • TOPPING:
  • 1/2 cup cornflake crumbs
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons butter, melted

Directions

  • In a large skillet, saute the celery, onion and green pepper in
  • butter. Remove from the heat; stir in the chicken, mushrooms,
  • olives, soup, milk and noodles.
  • Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25
  • minutes. Meanwhile, combine topping ingredients. Sprinkle around
  • edge of casserole; bake 5 minutes longer or until cheese is melted.
  • Yield: 4-6 servings.
© Taste of Home 2013

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Chicken Casserole (continued)

Nutrition Facts: 1 serving (1 cup) equals 432 calories, 19 g fat (9 g saturated fat), 113 mg cholesterol, 811 mg sodium, 41 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013