Colorful Chicken Casserole

Here's one ladies that will make you a proud mom! Lately I have been feeling rather guilty for my kids lack of vegetable intake. So, when I saw this recipe I had to try it out! FIVE different vegetables and the option to mix in whole wheat noodles will give us all the nutrition we need in a tasty way!

1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 Tbsp butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 tsp salt
1/4 tsp pepper
3 cup cubed cooked chicken
1 pkg(8oz) elbow macaroni, cooked and drained (you can add more to beef it up)
1 jar(4-1/2oz) sliced mushrooms, drained (optional)
1 cup(4oz) shredded cheddar cheese

In large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt and pepper; heat through. Stir in chicken and macaroni. Divide between two greased 8-in. square baking pans. Top w/mushroom and cheese. Cover and freeze one casserole (up to 3 months). Cover the other one and bake 350 for 30 min; uncover and bake 10 min longer. To use frozen casserole: cover and bake at 350 for 35 min; uncover and bake 15 min longer.