Best Colorful Chicken Casserole Recipes

COLORFUL CHICKEN CASSEROLE

Colorful Chicken Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 13

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) elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

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.

Nutrition Facts : Calories 295 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

COLORFUL CHICKEN CASSEROLE

Colorful Chicken Casserole image

I got this recipe from Quick Cooking magazine. This is great for making 2 meals, or serving a big group.

Provided by Nicole Brummett

Categories Lunch/Snacks

Time 1h15m

Yield 2 casseroles, 4-8 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

In a large skillet, sauté green pepper, celery, and onion in butter until tender.
Add broth, peas, corn, salt (if desired) and pepper; heat through.
Stir in chicken and spaghetti.
Divide between 2 greased 8 inch square baking pans.
Top with the mushrooms and cheese.
Cover and freeze one casserole for up to 3 months, if you only need to serve 4.
Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer.
To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.

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