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 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

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!

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.

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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