Colorful Chicken Casserole Recipe

By Effimiya

Ingredients

• 1 cup chopped celery
• 1 cup chopped green pepper
• 3/4 cup chopped onion
• 2 tablespoons butter
• 1 cup chicken broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon salt, optional
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken
• 1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 11 x 7 baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).