1 C. green pepper, chopped
1 C. celery, chopped
3/4 C. onion
2 T. butter or margarine
1 C. chicken broth
1 C. frozen peas
1 C. frozen corn
1 tsp. salt, optional
1/4 tsp. pepper
3 C. cooked chicken, cubed
1 – 7 oz. pkg. elbow macaroni, cooked and drained
1 jar sliced mushrooms, drained
1 C. Cheddar cheese, shredded
In a large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt, if desired, and pepper; heat through. Stir in chicken and noodles. Divide between 2 greased 8″ square baking pans. Top with mushrooms and cheese. Cover and freeze 1 casserole for up to 3 months. Cover and bake the second casserole at 350º for 20 minutes; uncover and bake
10 minutes longer. To use frozen casserole, cover and bake at 350º for 35 minutes; uncover and bake 15 minutes longer.