Chicken casserole recipe

Chicken casserole recipe

Components

  • one/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • two tablespoons butter
  • 2 cups cubed cooked chicken
  • 1 jar (4-1/two ounces) sliced mushrooms, drained
  • 6 pimiento-stuffed olives, sliced
  • one can (ten-three/four ounces) condensed cream of chicken soup, undiluted
  • one cup milk
  • 5 cups cooked w >TOPPING:
  • one/two cup cornflake crumbs
  • one/4 cup shredded cheddar cheese
  • two tablespoons butter, melted

Directions

  • In a massive skillet, saute the celery, onion and green pepper in butter. Eliminate 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, mix topping components. Sprinkle all around edge of casserole bake 5 minutes longer or till cheese is melted.

Really good recipe. It was a hot day right here in Glendale Arizona, so I made this on the stove top so I wouldn’t heat up the kitchen. Simmered on reduced for 30 minutes, covered. The only factor I did not use was the corn flake topping, I topped with the cheese the last five minutes of cooking. It was straightforward and quite good. Will make again.

Thanks for data on substituting canned soup. Very valuable!!

General a fairly great casserole. I am often hunting for diverse ways to make them and this match the bill with its green olives. I actually added a good deal more green olives and cheese. Be cautious not to overdo the noodles or it will be dry. This is meant to match in a little casserole dish, not a 13 x 9 (oops).

I Never Buy CREAMED SOUPS ANY More. THERE IS Many RECIPES TO MAKE YOUR Personal CREAM SOUP Mix AND I Keep THAT ON HAND ALL THE TIME. THE ONLY Issue I HAVE WITH IT IS IT IS A Small Much more WATERY THAN SOUP OUT OF A CAN BUT I Put UP WITH THAT OR Add A Little Far more CORNSTARCH TO THE SOUP Combine. I Consider IT SAVES Lots OF CALORIES AND YOU Can not Really Inform THE Distinction IN THE TASTE . DONALEE2 I WOULD Actually LIKE TO SEE THE Authentic RECIPE FOR THE HOMEMADE SAUCE ON THIS RECIPE.

No mushrooms or olives, employed bread crumbs alternatively of corn flakes. My husband says this is the best chicken casserole he’s ever had. He does not care for casseroles, but this, he liked! I loved it, too! Wonderful taste!!

Initial, the twice-listed-noodle error has been fixed.Second, to Melusine and naomi524: substitute for condensed cream of chicken soup: 2 ounces cooked boneless shredded chicken (white, dark or mixed), three tablespoons butter, one cup milk (at least 2% unwanted fat), 7 teaspoons cornstarch or 7 teaspoons potato starch, 1 gluten-cost-free chicken bouillon cubeMelt butter in saucepan. Stir in starch, then milk. Include chicken and bouillon. Cook and stir until thickened. Season to taste. If you would have just utilised your search engine, this substitute recipe would have popped up more rapidly than it took you to complain. If you also object to bouillon, decrease residence-produced chicken stock till very concentrated, then use that alternatively.

I agree with the newest comment. Canned soups are far also salty, and have other questionable elements.

I would really like to have the original recipe. I do not like to use cream soups. They are not excellent for you.

Actually great dish. However I excluded the pimiento-stuffed olives and employed Ritz crackers alternatively

My loved ones loved this with a few minor changes according to what I had on hand. I utilized green onions, (whites and greens), and cheese crackers alternatively of corn flakes. Everyone wanted the edges exactly where the crackers had been. I also utilised a family size can of soup (26 oz.) for a double recipe and it worked fine. This is going in my recipe file!

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