Chicken Casserole Recipe

  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons butter or margarine
  • 2 cups cubed, cooked chicken
  • 1 (4 ounce) can sliced mushrooms, drained
  • 6 pimento-stuffed green olives, sliced
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 (8 ounce) package wide egg noodles, cooked and drained
  • TOPPING:
  • 1/2 cup cornflake crumbs
  • 1/4 cup shredded Cheddar cheese
  • 2 tablespoons butter or margarine, melted
  1. In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.