Colorful Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I got this recipe from Quick Cooking magazine. This is great for making 2 meals, or serving a big group. 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 1/2 ounce) 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.
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