Colorful Chicken Casserole

1 cup chopped celery

1 cup chopped green pepper

3/4 cup chopped onion

2 tablespoons butter

1 cup chicken broth

2 1/2 cups frozen mixed vegetables [this originally called for a cup of frozen corn, a cup of frozen peas and a 1/2 cup (1 (4.5 oz) jar) of sliced mushrooms, but I always have mixed veggies in my freezer, so I changed it. I also never used jarred/canned mushrooms because Ray once had a bad batch. He isn't a big fan of mushrooms to begin with, so I only use fresh if I do use them.]

1 teaspoon salt, optional

1/4 teaspoon pepper

3 cups cubed cooked chicken [good leftover use up]

7 oz pasta, cooked and drained [I used elbows, but you can use whatever you want...they used spaghetti noodles...ready-cut or something weird...I just did the normal stuff.]

1 cup (4 ounces) shredded cheddar cheese [I never measure cheese...I just cover the top of the casserole.]

In a large skillet, sauté celery, green pepper and onion in butter until tender. Add broth, frozen veggies and salt, if desired, and pepper; heat through. Stir in chicken and pasta.

Divide between two 8-in. square baking dishes coated with cooking spray. Top with cheese [this is where the original recipe put the mushrooms rather than mixed in with the rest].

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.

Makes 2 casseroles (4 servings each).