Ingredients:
1 cup chopped green peppers
1 cup chopped celery
3/4 cup chopped onions
2 tablespoons butter
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn kernels
1 teaspoon salt (optional)
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 (7 ounce) packages ready-cut spaghetti or 1 (7 ounce) packages ready-cut elbow macaroni, cooked and drained
1 (4 1/2 ounce) jars sliced mushrooms, drained
1 cup shredded cheddar cheese
Directions:
In a large skillet, saute green pepper, celery, and onion in butter until tender.
Add broth, peas, corn, salt (if desired) and pepper; heat through.
Stir in chicken and spaghetti.
Divide between 2 greased 8 inch square baking pans.
Top with the mushrooms and cheese.
Cover and freeze one casserole for up to 3 months, if you only need to serve 4.
Cover and bake the second casserole at 350F for 20 minutes; uncover and bake for 10 minutes longer.
To use frozen casserole, cover and bake at 350F for 35 minutes; uncover and bake for 15 minutes longer.
Servings: Serve
Time preparation: 45 min.
Time total: 75 min.