The original old family recipe for this chicken 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. &mdash;Ruth Van Dyke, Traverse City, Michigan

Chicken Casserole

celery

onion

green pepper

butter

chicken

(4-1/2 ounces) sliced mushrooms, drained

pimiento-stuffed olives, sliced

(10-3/4 ounces) condensed cream of chicken soup, undiluted

milk

egg noodles

TOPPING:

cornflake crumbs

cheddar cheese

butter, melted

This sounds delicious.  I always add a little, take out a little, to any recipe and make it totally mine, but this sounds great as a base.  I shop at Costco and always have leftover rotisserie chicken so this is just another great addition to my leftover chicken folder.  To the uppity snobs who OMG, wouldn't dare use canned soup, you need to move on to some other recipe.  We don't care about your rude comments.  Some of us enjoy the ease of canned soup, and any decent cook can easily throw together a sauce to use instead with no bragging or complaining ....

This recipe is amazing! My family of picky eaters always shouts “yay!” when this is my answer to their question of what’s for dinner. I make it exactly as written and it’s perfect. If we happen to have any leftover, it is just as scrumptious the next day, reheats well. This has become my go-to casserole to take to new mothers and those recuperating. Those who turn their noses up at a can of soup in a recipe, spare us your holier than thou sour grapes comments and move along, please. Using a can of soup every so often is perfectly healthy. Moderation is key. Daily? Of course not. I’d love to hear how those decrying a can of soup in a recipe packed with fresh vegetables otherwise love their completely from scratch, organic, clean eating, chemical and preservative free loves. Do enlighten us, as if we aren’t preached to enough by celebrities and their ilk.

either rate the recipe as written or don't rate it at all.  if you don't like condensed soups, don't give the recipe a 1 star if YOU decide to make multiple substitutions and don't like the results or want to the recipe to be something it is not intended to be. Good grief Karens!

Thanks for info on substituting canned soup. Very helpful!!

We didn’t like this recipe. We like olives but in this, they ruined the dish. I threw away the leftovers which is something I never do.

This recipe was okay but not something that I would prefer.  It was a little too bland and needs some spicing up.

I found this to be a very tasty recipe which needed just a little tweeking. I thought the addition of the green olives was unique, so I doubled the amount. I also added black pepper and 1 tsp. of worcheshire sauce to overcome the blandness some  reviewers mentioned. Cooking at 350 for 25 minutes indeed cooked it through until nice and bubbly. An enjoyable meal that I will make again.

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

Really great dish!!! However I excluded the pimiento-stuffed olives and used Ritz crackers instead

I would love to have the original recipe. I don't like to use cream soups. They are not good for you.

I agree with the latest comment. Canned soups are far too salty, and have other questionable ingredients.

First, 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), 3 tablespoons butter, 1 cup milk (at least 2% fat), 7 teaspoons cornstarch or 7 teaspoons potato starch, 1 gluten-free chicken bouillon cubeMelt butter in saucepan. Stir in starch, then milk. Add chicken and bouillon. Cook and stir until thickened. Season to taste. If you would have just used your search engine, this substitute recipe would have popped up faster than it took you to complain. If you also object to bouillon, reduce home-made chicken stock until very concentrated, then use that instead.

No mushrooms or olives, used bread crumbs instead 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 flavor!!

I NEVER BUY CREAMED SOUPS ANY MORE. THERE IS SEVERAL RECIPES TO MAKE YOUR OWN CREAM SOUP MIX AND I KEEP THAT ON HAND ALL THE TIME. THE ONLY PROBLEM I HAVE WITH IT IS IT IS A LITTLE MORE WATERY THAN SOUP OUT OF A CAN BUT I PUT UP WITH THAT OR ADD A LITTLE MORE CORNSTARCH TO THE SOUP MIX. I THINK IT SAVES LOTS OF CALORIES AND YOU CAN'T REALLY TELL THE DIFFERENCE IN THE TASTE . DONALEE2 I WOULD REALLY LIKE TO SEE THE ORIGINAL RECIPE FOR THE HOMEMADE SAUCE ON THIS RECIPE.

Overall a pretty good casserole. I'm always looking for different ways to make them and this fit the bill with its green olives. I actually added a lot more green olives and cheese. Be careful not to overdo the noodles or it will be dry. This is meant to fit in a small casserole dish, not a 13 x 9 (oops).

This recipe is very tasty, I have made it a few times. It doesn't jump out as a favorite, but it is a go-to for its relative simplicity, and that I often have all the ingredients in house already.

This turned out to be very tasty.  I did add a little sour cream and the noodle mixup had to be altered as well.  Folks thought it is a keeper however.  Why is there two different listings for noodles, I wonder?

This recipe was delicious just as presented here; the entire family enjoyed it! Thank you for sharing it!

Would much prefer the original recipe - with making the sauce from scratch. I don't use canned soup for anything.

I always chuckle at people who COMPLAIN about recipes and then basically change the recipe entirely to fit their own needs, but still feel compelled to complain.  I was pleased that you showed the canned soup addition.  Anyone can google how to make a "substitute" for canned soups.  I'm sure most people have used canned soups on rare occasion and their families probably still enjoyed the recipe.  I applaud those who contribute a recipe, let us try it and if we hate it, go look for something else.  Guess I think there are millions of things to complain about these days with COVID, but canned soups.  I think NOT!

why are the wide egg noodles listed twice?

Perfect! Since I’m not a person who likes to spend a lot of time in the kitchen, I use canned soup all the time and I’m alive and mostly healthy. Casseroles are lovely things and the olives in this one made a surprising difference. Thank you.

chicken casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 5

Cost: $6.58 /serving

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web