Casserole is a quick and easy way to feed the whole family, and this chicken casserole recipe by Taste of Home is tested and proven to be as delicious as it is convenient.
What You Need
For the Casserole:
- 2 tablespoons butter
- ½ cup celery, chopped
- ¼ cup onion, chopped
- 2 tablespoons green bell pepper, chopped
- 2 cups chicken, cooked and cubed
- 2 pimento-stuffed olives, chopped
- 4 ½ ounces mushrooms, sliced
- 10 ¾ ounces condensed cream of chicken soup
- 1 cup milk
- 5 cups wide egg noodles, cooked
For the Crust:
- ½ cup cornflake crumbs
- ¼ cup cheddar cheese, shredded
- 2 tablespoons butter, melted
You’ll also need a skillet and a two-quart baking dish.
Start on the Stovetop
First, pre-heat your oven to 325 degrees F. While the oven comes up to heat, you’ll need to soften up the vegetables, so melt butter in a large skillet and sauté the green bell peppers, onion, and celery. After a few minutes, or once the veggies meet your desired level of tenderness, take the skillet off the heat and mix in the olives, mushrooms, soup, noodles, and chicken.
Bake in the Oven
Once everything is fully combined, move the mix into your baking dish. Cover the casserole and bake it for 25 minutes. While the casserole is in the oven, mix the crust ingredients. When time’s up, take the casserole out, top it with the combined crust ingredients, and bake it for five more minutes. Leftovers can be frozen, then partially thawed overnight in the fridge before being reheated in the oven.
Improvise and Experiment
This casserole has delighted those who have tried it, and commenters on the recipe have offered their own notes and ideas as well. Those who don’t prefer olives have found that the sliced olives can be omitted without drastically changing the dish. Other home cooks have enjoyed substituting some vegetables, and one commenter suggests adding zucchini and jalapeños.
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