Recipe Background
Chickity Split Casserole is an easy-bake delight perfect for cozy family gatherings.
One chilly autumn, shortly after adopting our puppy, Daisy, my partner and I decided to host our first Sunday brunch for friends. Until then, Daisy was the sole ruler of our kitchen kingdom, always sniffing and supervising. That weekend, we needed a dish that would let us entertain without missing a moment of her adorable antics. As I rummaged through the pantry, a lone can of condensed cream of chicken soup seemed to call out. Coupled with some pimiento-stuffed olives, it sparked an idea for a hearty casserole that could bake while we chatted around the table.
Chickity Split Casserole was born out of that cozy need for quick comfort. Sautéing onions, celery, and green pepper filled the kitchen with warmth. Remembering to drain the mushrooms kept the casserole from becoming a soggy mess. A crunchy mix of cornflake crumbs and cheddar cheese provided a perfect finishing touch. Our guests were enchanted by Daisy’s antics, but the casserole kept them coming back for seconds.
Here’s a handy tip: allowing the flavors to meld in the oven gives the vegetables a velvety texture. And don’t be shy with that melted butter over the cornflakes—it makes all the difference. The laughs, the warmth, and Daisy’s little tail wagging about made it a day to remember. That’s how one quirky canine inspired a dish that's been our go-to ever since.
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
- Preheat the oven to 325 degrees F.
- In a large skillet, melt 2 tablespoons of the butter.
- Sauté the celery, onion, and green pepper in the melted butter until tender, about 5 minutes.
- Transfer the skillet away from the heat.
- Add the chicken, the mushrooms, the olives, the cream of chicken soup, the milk, and the cooked noodles to the veggie mixture.
- Transfer the pasta mixture to a 2-quart baking dish.
- Bake, covered, for 25 minutes.
- While the casserole is baking, in a bowl, combine the cornflakes, the cheese, and the remaining melted butter.
- Carefully sprinkle the cornflake mixture evenly on top of the casserole and bake until the cheese is melted, about 5 minutes.
- Serve.
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