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Colorful Chicken Casserole Recipe
Colorful Chicken Casserole Recipe photo by Taste of Home

Colorful Chicken Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 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, 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

Nutritional 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.

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-in. x 7-in. 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).
Originally published as Colorful Chicken Casserole in Quick Cooking November/December 1998, p52

Nutritional 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.

Reviews for Colorful Chicken Casserole

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 16, 2013

I used wacky pasta because that is what I had. Next time I will omit the broth and add a can of cream of something soup. Needed more seasoning also. Maybe some herbs.

MY REVIEW
Reviewed Jul. 10, 2013

I wasn't impressed with this recipe. As others have said, it didn't have much flavor. With only the chicken stock added in the skillet, I wanted a more creamy sauce so I added some heavy cream. That helped but I wouldn't make this again.

MY REVIEW
Reviewed Jan. 3, 2013

I must admit that when I mixed it together, I didn't think it was going to be a keeper. I didn't have frozen peas so I substituted a can of them instead. Other than that, I followed the recipe. My hubby & I both thought it was quite good... 4-5 star recipe.

MY REVIEW
Reviewed May. 20, 2012

I have made this many times. We really enjoy this recipe because it does not require canned soups. It is like a very healthy chicken soup.

MY REVIEW
Reviewed Oct. 16, 2011

This tasted like everything in the kitchen sink poorly thrown together. It needed creaminess to it, and more cheese.

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