Average Rating: 4.333333TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 4-6 servings.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
- 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.
Nutrition Facts
1 cup: 416 calories, 20g fat (9g saturated fat), 101mg cholesterol, 775mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 22g protein.