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Colorful Chicken Casserole

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

8 ServingsPrep: 25 min. Bake: 30 min.

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

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.
Divide between two 11 x 7 baking dishes coated with 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° for 20 minutes. Uncover and bake 10
minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before

2 of 2

Colorful Chicken Casserole (continued)

Directions (continued)

baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes
longer or until heated through. Yield: 2 casseroles (4 servings
each).

Nutrition Facts: 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.