Ingredients
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1/2 cup butter or 1/2 cup oleo
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2 (4 ounce) jars sliced mushrooms or 2 cups fresh mushrooms
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1/4 cup green pepper, chopped
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1 can of undiluted cream of celery soup
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1 1/2 cups cheddar cheese, shredded (6 oz.)
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1/2 cup sour cream
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2 cups cooked chicken, chopped (OR 2 cans of 5 1/2 oz. each boned chicken)
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1/4 cup stuffed green olive, sliced
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hot buttered noodles
Instructions
- 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.