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Colorfull Chicken Casserole

1 med green pepper chopped
2 celery ribs chopped
3/4 c chopped onion
2 Tbsp butter
1 c chicken broth
1 c frozen peas
1 c frozen corn
1 tsp salt
1/4 tsp pepper
3 c cooked chicken
1 7oz package of noodles cooked and drained
1 can mushrooms
1 cup shredded cheddar cheese
1 can cream of chicken soup

in a large skillet, saute the green pepper, celery and onion in butter until tender. Add the broth, peas, corn, salt and pepper, heat through. Stir in the chicken, noodles and soup. Transfer to two greased 9x13 baking pan. Top with mushrooms and cheese.

Bake covered at 350 for 20 minutes and then uncover for 10 min.
8 servings