From Quick Cooking


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


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


SERVINGS 8
CATEGORY Lower Fat
METHOD Freezer
PREP 25 min.
COOK 30 min.
TOTAL 55 min.


DIRECTIONS



In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 8-in. square baking dishes coated with nonstick 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: Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).




NUTRITIONAL INFO



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.