- 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
- 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.
Reviews forChicken Casserole
"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)."
"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."
"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 cubeMelt 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."
"I agree with the latest comment. Canned soups are far too salty, and have other questionable ingredients."
"I would love to have the original recipe. I don't like to use cream soups. They are not good for you."
"Really great dish!!! However I excluded the pimiento-stuffed olives and used Ritz crackers instead"
"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!"
"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."
"This recipe was okay but not something that I would prefer. It was a little too bland and needs some spicing up."