Colorful Chicken Casserole Recipe

4 17 20
Colorful Chicken Casserole Recipe
Colorful Chicken Casserole Recipe photo by Taste of Home
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Colorful Chicken Casserole Recipe

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4 17 20
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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) 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 macaroni.
Divide between two 11x7-in. 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 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

1 each: 295 calories, 9g fat (4g saturated fat), 62mg cholesterol, 334mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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

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Reviews forColorful Chicken Casserole

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MY REVIEW
pajamaangel User ID: 1603339 261365
Reviewed Feb. 15, 2017

"I was surprised that I liked this. I really did think it needed a little more broth or some sort of sauce though."

MY REVIEW
prodtohreg User ID: 8774847 244030
Reviewed Feb. 18, 2016

"Nice recipe"

MY REVIEW
katlaydee3 User ID: 3741999 225637
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."

MY REVIEW
pinkgramma User ID: 7404908 24700
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
alidoremi User ID: 1050880 65321
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
hildybean User ID: 1589265 69359
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
sday5 User ID: 169441 51665
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
trainwat User ID: 6115143 55920
Reviewed Oct. 16, 2011

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

MY REVIEW
rach45 User ID: 1981609 24698
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."

MY REVIEW
jbeztoo User ID: 5466898 31062
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."

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