Total TimePrep: 20 min. Bake: 30 min.
- 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.
Test Kitchen Tips
Nutrition Facts1 cup: 416 calories, 20g fat (9g saturated fat), 101mg cholesterol, 775mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 22g protein.
Oct 31, 2019
Would much prefer the original recipe - with making the sauce from scratch. I don't use canned soup for anything.
Sep 22, 2019
This recipe was delicious just as presented here; the entire family enjoyed it! Thank you for sharing it!
Aug 29, 2019
Very good recipe. It was a hot day here in Glendale Arizona, so I made this on the stove top so I wouldn't heat up the kitchen. Simmered on low for 30 minutes, covered. The only thing I didn't use was the corn flake topping, I topped with the cheese the last five minutes of cooking. It was easy and very good. Will make again.
Aug 21, 2019
Thanks for info on substituting canned soup. Very helpful!!
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).
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.
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!!
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 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.
Oct 13, 2014
I agree with the latest comment. Canned soups are far too salty, and have other questionable ingredients.
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.