Whenever we went over to Auntie’s house, she would make us something truly special, something homespun, tasty, and filling. We know it as Auntie’s Famous Chicken Noodle Casserole. It feels like taking a bite out of the world’s most comforting soup, with the warm savory chicken, the tender, buttery egg noodles, and the pan-sautéed veggies. Only now it’s creamy and just a little tangy. On top is a crunchy cornflake and cheese mixture that brings texture and joy to each spoonful. Auntie’s Famous Chicken Noodle Casserole was only famous in our family, but now it can be famous in yours too!
Ingredients
For the soup
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 2 tablespoons green pepper, chopped
- 2 tablespoons butter
- 2 cups chicken, cooked and cubed
- 1 (4.5-ounce) jar sliced mushrooms, drained
- 6 pimiento-stuffed olives, sliced
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 1 cup 2% milk
- 5 cups wide egg noodles, cooked
For the topping
- 1/2 cup cornflake crumbs
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons butter, melted
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –In a large skillet, sauté the celery, the onion, and the green pepper in 2 tablespoons of the butter over medium heat until the veggies are tender, about 5 minutes.
Step 3 –Transfer the skillet from the heat and stir in the chicken, the mushrooms, the olives, the cream of chicken soup, the milk, and the noodles.
Step 4 –Transfer the mixture to a 2-quart baking dish,
Step 5 –Cover the baking dish and bake for 25 minutes.
Step 6 –Combine the cornflake crumbs, the cheddar cheese, and the remaining butter for the topping.
Step 7 –Sprinkle the cornflake mixture evenly on top of the casserole.
Step 8 –Bake uncovered until the cheese is melted, about 5 minutes.
Step 9 –Transfer the casserole from the oven.
Step 10 –Serve.
