Colorful Chicken Casserole

  • Yield: 8 servings


1cup chopped celery
1cup green bell pepper
3/4cup chopped onion
2tablespoons butter
1cup chicken broth
1cup frozen corn kernels
1cup frozen green peas
1teaspoon salt
1/4teaspoon pepper
3cups cubed cooked chicken
7 to 8ounces spaghetti, cooked and drained
1-- (4-ounce) jar sliced mushrooms, drained
1 to 2cup (4- to 8-ounces) shredded Cheddar cheese


  1. Saute the celery, bell pepper and onion in the butter in a large skillet until tender.  Add the broth, corn kernels, peas, salt and pepper; cook until heated through.  Stir in the chicken and spaghetti.  Divide the mixture between two 8×8-inch greased baking dishes (or use a 9×13-inch baking dish for the entire mixture).  Top with the mushrooms and cheese.  Wrap one casserole tightly and freeze for future use.  Bake second casserole, covered, at 350F for 20 to 30 minutes.  Uncover and bake 15 minutes longer.  Note:  Bake the frozen casserole, covered, at 350F for 35 minutes.  Uncover the bake for 15 mintues longer or until heated through.

Recipe reprinted with permission from the Junior Service League of Grand Junction's Celebrate Colorado West of the Rockies (Junior Service League of Grand Junction, Colorado, 2005).


Nutritional Info *per serving

  • Calories 360
  • Fat 16g
  • Cholesterol 65mg
  • Sodium 1040mg
  • Carbohydrate 32g
  • Fiber 5g
  • Protein 22g