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Chicken Casserole Recipe

Chicken Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 416 calories, 20g fat (9g saturated fat), 101mg cholesterol, 775mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 22g protein

Reviews for Chicken Casserole

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MY REVIEW
Reviewed Feb. 16, 2016

"Overall a pretty good casserole. I'm always looking for different ways to make them and this fit the bill with its green olives. I actually added a lot more green olives and cheese. Be careful not to overdo the noodles or it will be dry. This is meant to fit in a small casserole dish, not a 13 x 9 (oops)."

MY REVIEW
Reviewed Jun. 16, 2015

"I NEVER BUY CREAMED SOUPS ANY MORE. THERE IS SEVERAL RECIPES TO MAKE YOUR OWN CREAM SOUP MIX AND I KEEP THAT ON HAND ALL THE TIME. THE ONLY PROBLEM I HAVE WITH IT IS IT IS A LITTLE MORE WATERY THAN SOUP OUT OF A CAN BUT I PUT UP WITH THAT OR ADD A LITTLE MORE CORNSTARCH TO THE SOUP MIX. I THINK IT SAVES LOTS OF CALORIES AND YOU CAN'T REALLY TELL THE DIFFERENCE IN THE TASTE . DONALEE2 I WOULD REALLY LIKE TO SEE THE ORIGINAL RECIPE FOR THE HOMEMADE SAUCE ON THIS RECIPE."

MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 13, 2014

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

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."

MY REVIEW
Reviewed Dec. 31, 2011

"This recipe is very tasty, I have made it a few times. It doesn't jump out as a favorite, but it is a go-to for its relative simplicity, and that I often have all the ingredients in house already."

MY REVIEW
Reviewed Jun. 2, 2011

"This turned out to be very tasty. I did add a little sour cream and the noodle mixup had to be altered as well. Folks thought it is a keeper however. Why is there two different listings for noodles, I wonder?"

MY REVIEW
Reviewed Dec. 19, 2009

"Did you get an answer about the noodles being listed twis? If so, what was the reason?

Thank you,
Sharon"

MY REVIEW
Reviewed Nov. 13, 2009

"why are the wide egg noodles listed twice?"

MY REVIEW
Reviewed Oct. 5, 2009

"Why are egg noodles list twice in the ingredients? A 8 oz. pkg and 5 cups???"

MY REVIEW
Reviewed Aug. 28, 2009

"I doubled this recipe, and took to a ladies luncheon in a disposable pan. They loved it, had no leftovers and no clean up. Very good taste. I will make this again, and again. I had ladies ask me for the recipe [which I gave]. Next time I will use a roasted chicken from the grocery store to cut down on the preparation time. Since I work I made everything except the noodles the night before. I heated the chicken mixture and cooked the noodles the next day than baking worked great."

MY REVIEW
Reviewed May. 8, 2009

"I found that 325 was not a hot enough oven; I ended up having to bake it twice as long, and it still came out lukewarm. The next time I made it, I set it at 350 and did not cover it. It was delicious and my family loved it!"

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Wine Pairings

Medium-Bodied Red Wine

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