Colorful Chicken Casserole

Submitted by Nicole Brummett

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

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 2 casseroles
• Serves: 4-8

ingredients

• 236.59 ml chopped green pepper
• 236.59 ml chopped celery
• 177.44 ml chopped onion
• 29.58 ml butter
• 236.59 ml chicken broth
• 236.59 ml frozen peas
• 236.59 ml frozen corn kernels
• 4.92 ml salt (optional)
• 1.23 ml pepper
• 709.77 ml cubed cooked chicken
• 198.44 g package ready-cut spaghetti or 198.44 g package ready-cut elbow macaroni, cooked and drained
• 127.57 g jar sliced mushrooms, drained
• 236.59 ml shredded cheddar cheese

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.

Reviews

[Chef Mommy 6]

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

 

[Laura O.]

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.