Colorful Chicken Casserole

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

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

Ingredients

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