Colorful Chicken Casserole

This is a great one to make and eat and freeze one for later.

Colorful Chicken Casserole Quick Cooking 1999, p. 128
2 casseroles, 4 servings each

1 cup Chopped green pepper
1 cup Chopped celery
¾ cup Chopped onion
2 tbsp butter or margarine
1 cup Chicken broth
1 tsp salt
¼ tsp pepper
3 cups Cubed cooked chicken
1 pkg (7oz) Ready-cut spaghetti, or elbow macaroni, cooked and drained
1 cup (4oz) Shredded cheddar cheese

Assembly Directions:
In a large skillet, sauté green pepper, celery, and onion in butter until tender. Add broth, salt, and pepper; heat through. Stir in chicken and spaghetti. Divide between two greased 8-in square baking pans. Top with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 20 minutes; uncover and bake 10 minutes longer.

Serving Directions:
Cover and bake frozen casserole at 350 degrees for 35 minutes; uncover and bake 15 minutes longer.