Samantha Nicole Presto, pronto, chop-chop! Chickity Split Casserole will be on your plate lickity-split! Warm noodles, yum. A creamy chicken sauce, delicious. A crunchy, cornflake crust, so scrumptious. You get the gist?! We don’t have time to chat, you need to get movin’ and slap some Chickity Split Casserole on your plate! Then, you can slow down and enjoy its tastiness.
Ingredients
For the casserole:
- 2 tablespoons butter
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 2 tablespoons green pepper, chopped
- 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, crumbled
- 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, melt 2 tablespoons of the butter.
Step 3 –Sauté the celery, onion, and green pepper in the melted butter until tender, about 5 minutes.
Step 4 –Transfer the skillet away from the heat.
Step 5 –Add the chicken, the mushrooms, the olives, the cream of chicken soup, the milk, and the cooked noodles to the veggie mixture.
Step 6 –Transfer the pasta mixture to a 2-quart baking dish.
Step 7 –Bake, covered, for 25 minutes.
Step 8 –While the casserole is baking, in a bowl, combine the cornflakes, the cheese, and the remaining melted butter.
Step 9 –Carefully sprinkle the cornflake mixture evenly on top of the casserole and bake until the cheese is melted, about 5 minutes.
Step 10 –Serve.
