Chicken And Pasta Casserole
| 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
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Nutrition (calculated from recipe ingredients)
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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