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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

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. Cook over medium high heat for 30 minutes. Stir in the  pasta
and cook until al dente about 20-30 minutes. Fold in the  reserved
chicken. Preheat the oven to 350 degrees. Combine the 3  cheeses in a
bowl. Alternately layer the chicken mixture with the  mixed cheese in a
large oven proof casserole, ending with a layer of  cheese. 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

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 544
Calories From Fat: 202
Total Fat: 22.8g
Cholesterol: 55mg
Sodium: 1760.6mg
Potassium: 907mg
Carbohydrates: 54.1g
Fiber: 4.3g
Sugar: 6.9g
Protein: 30.2g


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