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Colorful Chicken Casserole Recipe

Colorful Chicken Casserole Recipe

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. YIELD:8 servings


  • 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) elbow macaroni, cooked and drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup (4 ounces) shredded cheddar cheese


  • 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 macaroni.
  • 2. Divide between two 11x7-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).

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

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Reviewed Feb. 18, 2016

"Nice recipe"

Reviewed Apr. 29, 2015

"I really liked this recipe and have no idea why others complained that it had no flavor. I added a little extra salt and pepper due to other comments and I left out the mushrooms because I don't like them; other than those small changes I followed the recipe. It was delicious and a nice change from all the typical creamy casseroles."

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."

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."

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."

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."

Reviewed Oct. 16, 2011

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

Reviewed Aug. 20, 2011

"I really like this recipe. I didn't make it myself, but my mother made it for me and sent it to school with me for a quick meal when I didn't have time to cook for myself. In the future when I make this myself, I will probably add even more vegetables than what it calls for. Also, I found that it took longer than stated to heat the frozen casserole."

Reviewed Sep. 26, 2010

"It was easy to add more flavor. When sauteing the celery, bell pepper and onion, I just added 1/2 teaspoon of crumbled sage and 1 teaspoon each of dried thyme and parsley. We also skipped the butter. Nice recipe."

Reviewed Apr. 1, 2010

"Hi! This was an ok recipe. I would change a few things tho. i would omit the green peppers. They seem to me to over power the recipe. I would also add a can of mushroom soup to it. just to give it a creamy texture."

Reviewed Feb. 9, 2010

"I found it to be very bland, had to pour a can of cream of chicken on top to make it better."

Reviewed Oct. 29, 2009

"I modified this recipe. I wanted more color so I use the colorful pasta. I also used a can of sodium reduced cream of mushroom soup. Also,instead of the frozen corn & frozen peas, I used the canned ones.Everyone in my family enjoyed it. I will be making it very often. Thank you for a good & easy recipe. Adel."

Reviewed Oct. 5, 2009

"I have made this many times and taken it to friends. It is light and does not have soups added. I liked that about the casserole. My family really liked it."

Reviewed Jun. 15, 2009

"No flavor what so ever was a big disappointment"

Reviewed Jan. 19, 2009

"I added a can of cream of chicken soup to this recipe because I felt it needed a little something more and it came out great."

Reviewed Nov. 24, 2008

"Great recipe for simplicity to make and low fat but doesn't yield a lot of flavor either. My preschoolers LOVED it but my husband and I thought it was just "okay"."

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