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Chicken Casserole Recipe
Chicken Casserole Recipe photo by Taste of Home

Chicken Casserole Recipe

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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


  • 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
  • 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.


  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.

Medium-Bodied Red Wine

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

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Reviewed Oct. 26, 2014

"No mushrooms or olives, used bread crumbs instead of corn flakes. My husband says this is the best chicken casserole he's ever had. He does not care for casseroles, but this, he liked! I loved it, too! Wonderful flavor!!"

Reviewed Oct. 13, 2014

"First, the twice-listed-noodle error has been fixed.

Second, to Melusine and naomi524: substitute for condensed cream of chicken soup: 2 ounces cooked boneless shredded chicken (white, dark or mixed), 3 tablespoons butter, 1 cup milk (at least 2% fat), 7 teaspoons cornstarch or 7 teaspoons potato starch, 1 gluten-free chicken bouillon cube
Melt butter in saucepan. Stir in starch, then milk. Add chicken and bouillon. Cook and stir until thickened. Season to taste. If you would have just used your search engine, this substitute recipe would have popped up faster than it took you to complain. If you also object to bouillon, reduce home-made chicken stock until very concentrated, then use that instead."

Reviewed Oct. 13, 2014

"I agree with the latest comment. Canned soups are far too salty, and have other questionable ingredients."

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."

Reviewed May. 7, 2012

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

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