Makes 2-4 serving casseroles or 1-8 serving casserole
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
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz) spaghetti or elbow macaroni, cooked and drained
1 can (4 1/2 oz) sliced mushrooms, drained
1 cup 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 and pepper; heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes (or 1 9x11 dish) coated with cooking spray. Top with mushrooms and cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking. Bake at 350°F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.
Recipe taken from Taste of Home Freezer Pleasers Cookbook