Colorful Chicken Casserole

This is another recipe from Taste of Home: Freezer Pleasers. I did cube the chicken as the recipe states, but I would almost think large shreds would be better. We also left out the corn and it was just as good. This recipe originally called for a jar of mushrooms. I felt this was a bit much. This recipe makes 2 casseroles that serve 4- 5 people each.

1 c. chopped celery

1 c. chopped green (bell) pepper

3/4 c. chopped onion

2 tablespoons butter

1 c. chicken broth

1 c. frozen corn

1 c. frozen peas

1 tsp. salt

1/4 tsp. pepper

3 c. cubed chicken (I prefer shredded), cooked

1 package (7 oz.) spaghetti or elbow macaroni (we used 8 oz. mac and then 8 oz. corkscrew)

1 c. (4 oz.) shredded cheddar cheese

Saute' celery, green pepper and onion in butter until tender. Add the broth, corn (if desired), peas, salt and pepper. Heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes coated with cooking spray.

Cover and freeze one casserole up to 3 months. Cover and bake the second at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes longer or until heated through.

To cook the frozen casserole let sit on counter for 30 minutes prior to cooking. Bake at 350 degrees for 35 minutes. Uncover and bake an additional 15 minutes or until heated through. This can vary if your freezer is super cold.