Chicken Casserole

[size=30]Ingredients[/size]

• 1/2 cup chopped celery
  
• 1/4 cup chopped onion
  
• 2 tablespoons chopped green pepper
  
• 2 tablespoons butter
  
• 2 cups cubed cooked chicken
  
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
  
• 6 pimiento-stuffed olives, sliced
  
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  
• 1 cup milk
  
• 5 cups cooked wide egg noodles
  
• TOPPING:
  
• 1/2 cup cornflake crumbs
  
• 1/4 cup shredded cheddar cheese
  
• 2 tablespoons butter, melted
  

[size=30]Directions[/size]

• 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.
  

Test Kitchen Tips

[*]Freeze in freezer containers. To use, partially thaw in refrigerator overnight then bake to reheat completely.

[*]Give limp celery a second chance to season entrees, soups and stews. Cut the ends from the limp celery stalks and place the stalks in a glass of cold water in the refrigerator for several hours or overnight. You’ll be surprised how refreshed the celery will be.