Recipe by M. Joan
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!
Top Review by Bonnie G #2
OMG, this was great and really pretty simple. Followed the recipe to the letter which was clear and simple but did add chopped onion to the mushrooms while sauting. Served it w/fresh grated parmesian cheese on top and a glass of Washington Red Wine - yum!! It is rich as everyone says, but what a great way to end a day. I had plenty of left overs to freeze so will be anxious to see how that comes out when re-heated. DH is already requesting a repeat on this one and that's a major compliment. Thanks for a great recipe. Made for PAC Spring 08
- 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 See How It's Made
- Melt butter in a large skillet or saucepan.
- Saute mushrooms (you may substitute 2 cups of fresh mushrooms, if desired).
- Blend in the soup, cheese and sour cream.
- Add chicken and olives.
- Heat to serving temperature.
- Serve over buttered noodles.
- Note: This can be frozen in individual containers and then take out portions that you need and reheat.