| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Casseroles, Chicken, Pasta | 8 | Servings |
INGREDIENTS
| 5 | c | Cooked chicken; cubed |
| 6 | c | Chicken broth |
| 1 | c | Celery; chopped |
| 1 | Red pepper; chopped | |
| 1 | Green pepper; chopped | |
| 1 | c | Mushrooms; chopped |
| 1 | c | Olives; sliced |
| 1 | c | Italian plum tomatoes; pureed |
| 1 | c | Tomato paste |
| 1 | lb | Fusilli |
| 1/2 | lb | Cheddar cheese; grated |
| 1/2 | lb | Monterey jack cheese; grated |
| 1 | c | Parmesan chesse; grated |
INSTRUCTIONS
1. Place the chicken broth in a large pot and bring to a boil. Add the celery, red & green pepper, mushrooms, olives, tomato puree and tomato paste. 2. Cook over medium high heat for 30 minutes. 3. Stir in the pasta and cook until al dente about 20-30 minutes. 4. Fold in the reserved chicken. 5. Preheat the oven to 350 degrees. 6. Combine the 3 cheeses in a bowl. 7. Alternately layer the chicken mixture with the mixed cheese in a large oven proof casserole, ending with a layer of cheese. 8. Cook the casserole until the cheese is completely melted and bubbly, about 30 minutes. Recipe by: James McNair - Chicken Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18, 1998
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