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Mon Apr 25, 2011 2:22 pm

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The original old family recipe for this 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.

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Ingredients

* 1/2 cup chopped celery
* 1/4 cup chopped onion
* 2 tablespoons chopped green pepper
* 2 tablespoons butter or margarine
* 2 cups cubed, cooked chicken
* 1 (4 ounce) can sliced mushrooms, drained
* 6 pimento-stuffed green olives, sliced
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1 cup milk
* 1 (8 ounce) package wide egg noodles, cooked and drained
* TOPPING:
* 1/2 cup cornflake crumbs
* 1/4 cup shredded Cheddar cheese
* 2 tablespoons butter or margarine, melted

Directions

1. In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.

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