Chicken Casserole

By ccavaletti

Ingredients

• Topping:
• 1/2 c chopped celery
• 1/4 c chopped onion
• 2 Tbsp chopped green pepper (use more)
• 2 Tbsp butter
• 2 c cubed cooked chicken
• 6 pimiento-stuffed olives, sliced (use more)
• 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted (use more, see below)
• 1 c milk (or less, see below)
• 5 c cooked wide egg noodles
• Cheddar cheese (see below)
• 1/2 c cornflake crumbs
• 1/4 c shredded cheddar cheese
• 2 Tbsp butter, melted

Preparation

Step 1

In a large skillet, sauce the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, olives, soup, milk and noodles (and also cheese and season salt, if using).

Transfer to a 2 qt. baking dish. Cover and bake at 325º for 25 minutes.

Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

From Taste of Home online