| 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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