 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a very rich, delicious recipe that my sister gave me many years ago. If you love green olives, as I do, you will enjoy this filling and tasty recipe. I don't know where my sister found the recipe originally. She lives alone and I know it is one she makes often and freezes up portions for herself to have again later. Hope you enjoy it! Ingredients:
1/2 cup butter or 1/2 cup oleo |
2 (4 ounce) jars sliced mushrooms or 2 cups fresh mushrooms |
1/4 cup green pepper, chopped |
1 can of undiluted cream of celery soup |
1 1/2 cups cheddar cheese, shredded (6 oz.) |
1/2 cup sour cream |
2 cups cooked chicken, chopped (or 2 cans of 5 1/2 oz. each boned chicken) |
1/4 cup stuffed green olive, sliced |
hot buttered noodles |
Directions:
1. Melt butter in a large skillet or saucepan.
2. Saute mushrooms (you may substitute 2 cups of fresh mushrooms, if desired).
3. Blend in the soup, cheese and sour cream.
4. Add chicken and olives.
5. Heat to serving temperature.
6. Serve over buttered noodles.
7. Note: This can be frozen in individual containers and then take out portions that you need and reheat.
|
|