Colorful Chicken Casserole Recipe In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company This recipe is: Healthy
8 Servings Prep: 25 min. Bake: 30 min. Ingredients 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, 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 (4-1/2 ounces) sliced mushrooms, drained 1 cup (4 ounces) shredded cheddar cheese Directions In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti. Divide between two 2-qt. 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. Yield: 2 casseroles (4 servings each). Nutritional Analysis: One 1-cup serving (prepared with margarine, low-sodium broth and reduced-fat cheese and without salt) equals 248 calories, 232 mg sodium, 35 mg cholesterol, 30 gm carbohydrate, 18 gm protein, 6 gm fat. Diabetic Exchanges: 2 starch, 2 lean meat. 8 servings. Colorful Chicken Casserole published in Quick Cooking November/December 1998, p52 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
