COLORFUL CHICKEN CASSEROLE

1 cup chopped celery

1 cup chopped green pepper

3/4 cup chopped onion

2 tbsp salt-free butter

1 cup low-fat chicken broth

1/2 cup frozen corn

1 cup frozen peas

1 tsp salt (optional)

1/4 tsp pepper

3 cups cubed cooked chicken

1 pkg (7-oz) whole wheat or a favorite low-carb elbow macaroni

1 jar (4 1/2-oz) sliced mushrooms, drained

1 cup (4-oz) shredded cheddar cheese

In a large skillet, sauté the celery, green pepper and onion in the butter until tender. Add the broth, corn, peas, salt, if using, and pepper. Heat mixture through. Stir in the chicken and elbow macaroni. 

Spray an 9x13-inch baking dish or pan and place mixture into the pan. Top with the mushrooms and cheese. Cover and bake 350 at degrees for 20 minutes. Uncover and bake another 10 minutes or until heated through.

Yield: 8 - 10 servings.

file photo of this recipe