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Colorful Chicken Casserole

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1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 tablespoons margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package 7 ounces ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar 4. 2 ounces sliced mushrooms, drained
1 cup shredded cheddar cheese


In a large skillet, sauté green pepper, celery, and onion in margarine until tender. Add broth, peas, corn, salt if desired, and pepper; heat through. Stir in chicken and spaghetti. Divide between two greased 8 inch square baking pans. Top with the mushrooms and cheese. Cover and freeze one casserole to use later for up to 3 months. Cover and bake the second casserole at 350 degrees for 20 minutes; uncover and bake 1o minutes longer.

*** To use frozen casserole: Cover and bake at 350 degrees for 35 minutes; uncover and bake 15 minutes longer.

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