Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I got this recipe from Quick Cooking magazine. This is great for making 2 meals, or serving a big group.

Ingredients Nutrition

Directions

  1. In a large skillet, sauté green pepper, celery, and onion in butter until tender.
  2. Add broth, peas, corn, salt (if desired) and pepper; heat through.
  3. Stir in chicken and spaghetti.
  4. Divide between 2 greased 8 inch square baking pans.
  5. Top with the mushrooms and cheese.
  6. Cover and freeze one casserole for up to 3 months, if you only need to serve 4.
  7. Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer.
  8. To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.
Most Helpful

It was OK. It was somewhat bland though. It may just be my taste buds

Chef Mommy #6 September 23, 2007

This is so good I have stopped freezing half for later. I just make the whole thing in a 13x9 pan and the whole thing gets eaten within 1-2 days.

Laura O. March 06, 2007