Ingredients
1 cup chopped celery1 cup chopped green pepper3/4 cup chopped onion2 tablespoons butter1 cup chicken broth1 cup frozen corn1 cup frozen peas1 teaspoon salt, optional1/4 teaspoon pepper3 cups cubed cooked chicken1 package (7 ounces) elbow macaroni, cooked and drained1 jar (4-1/2 ounces) sliced mushrooms, drained1 cup shredded cheddar cheese
Preparation
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.
