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Colorful Chicken Casserole

By: Bernice Morris

"In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. 'It's a nice change of pace from the usual creamy casseroles,' she comments. 'I make one for dinner and keep the other in the freezer for unexpected company"

Rate/Review | Read Reviews (20)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 (7 ounce) package elbow macaroni
1 (4.5 ounce) jar sliced mushrooms, drained
1 cup shredded Cheddar cheese

Directions

In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 8-in. square baking dishes coated with nonstick 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 degrees F for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Bake at 350 degrees F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with margarine, low-sodium broth and reduced-fat cheese and without salt) equals 248 calories, 232 mg sodium, 35 mg cholesterol, 30 gm carbohydrate, 18 gm protein, 6 gm fat. Diabetic Exchanges: 2 starch, 2 lean meat. 8 servings.