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Chicken Casserole Recipe
Chicken Casserole Recipe photo by Taste of Home

Chicken Casserole Recipe

Read Reviews (12)
4.17 12
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4-6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Casserole in Reminisce Extra June 1993, p51

Nutritional 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.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chicken Casserole(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 25, 2013

I would love to have the original recipe. I don't like to use cream soups. They are not good for you.

MY REVIEW
Reviewed May. 7, 2012

Really great dish!!! However I excluded the pimiento-stuffed olives and used Ritz crackers instead

MY REVIEW
Reviewed Jan. 28, 2012

My family loved this with a few minor changes according to what I had on hand. I used green onions, (whites and greens), and cheese crackers instead of corn flakes. Everyone wanted the edges where the crackers were. I also used a family size can of soup (26 oz.) for a double recipe and it worked fine. This is going in my recipe file!

MY REVIEW
Reviewed Jan. 8, 2012

I found this to be a very tasty recipe which needed just a little tweeking. I thought the addition of the green olives was unique, so I doubled the amount. I also added black pepper and 1 tsp. of worcheshire sauce to overcome the blandness some reviewers mentioned. Cooking at 350 for 25 minutes indeed cooked it through until nice and bubbly. An enjoyable meal that I will make again.

MY REVIEW
Reviewed Jan. 5, 2012

This recipe was okay but not something that I would prefer. It was a little too bland and needs some spicing up.

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