Colorful Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 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, optional |
1/4 teaspoon pepper |
3 cups cubed cooked chicken |
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and spaghetti.
2. Divide between two 11 x 7 baking dishes coated with cooking spray. Top with mushrooms and cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
4. To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
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