Ingredients
1/2 cup chopped celery1/4 cup chopped onion2 tablespoons chopped green pepper2 tablespoons butter2 cups cubed cooked chicken1 jar (4-1/2 ounces) sliced mushrooms, drained6 pimiento-stuffed olives, sliced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup 2% milk5 cups cooked wide egg noodlesTOPPING:1/2 cup cornflake crumbs1/4 cup shredded cheddar cheese2 tablespoons butter, melted
Preparation
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.
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.
