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
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.
