Chicken Casserole

• 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
• 1/2 cup cornflake crumbs
• 1/4 cup shredded cheddar cheese
• 2 tablespoons butter, melted

1. 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.
2. Transfer to a 2-qt. baking dish. Cover and bake at 325u0b0 for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

celery, onion, green pepper, butter, chicken, mushrooms, pimiento, condensed cream, milk, egg noodles, cornflake crumbs, cheddar cheese, butter

Taken from www.tasteofhome.com/recipes/chicken-casserole/ (may not work)