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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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