Buffet Supper Casserole
A hearty buffet supper casserole featuring tender chicken, noodles, vegetables, and cheese, perfect for family gatherings or potlucks with comforting, savory flavors.
Ingredients
- 5 lb. chicken (stewing) ⓘ
- 1 Tbsp. salt
- 1 medium onion, sliced ⓘ
- 1 bay leaf ⓘ
- celery tops with leaves ⓘ
- 3 oz. can mushrooms, drained ⓘ
- 1 cup ripe olives, drained ⓘ
- 12 oz. package medium noodles ⓘ
- 1/3 cup minced onion ⓘ
- 1/3 cup diced green pepper ⓘ
- 2 Tbsp. oleo or butter ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 1/2 cups grated sharp Cheddar cheese ⓘ
- 1 cup cooked ham ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 cup pimento, slivered ⓘ
Instructions
- Half cover the chicken with water and bring to a boil.
- Simmer for 1 1/2 to 2 1/2 hours, or until the chicken is tender.
- Cool the chicken and reserve the broth.
- Remove the meat in large pieces and skim the broth.
- Reserve about 4 cups of chicken pieces and broth.
- Cook the noodles according to package instructions and drain.
- In a large skillet, melt oleo or butter and sauté sliced onion, green pepper, and minced onion until tender.
- Add drained mushrooms (reserve juice), green olives (reserve juice), diced pimento, and cooked ham. Cook for a few minutes.
- Stir in cream of mushroom soup, chicken broth, and reserved juices from mushrooms and olives.
- Mix in grated Cheddar cheese and pepper.
- Combine the cooked noodles with the chicken mixture.
- Transfer everything to a greased casserole dish.
- Bake at 350°F (175°C) for about 30 minutes until bubbly and golden on top.
Nutrition & Diet Analysis (per serving)
502
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).