Description

The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, the recipe has been developed into this version that takes less time to prepare and still tastes great. It’s an attractive main dish.

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

Instructions

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.