Chicken and pasta casserole

8 Servings

Ingredients

Quantity Ingredient
5 cups Cooked chicken; cubed
6 cups Chicken broth
1 cup Celery; chopped
1 Red pepper; chopped
1 Green pepper; chopped
1 cup Mushrooms; chopped
1 cup Olives; sliced
1 cup Italian plum tomatoes; pureed
1 cup Tomato paste
1 pounds Fusilli
½ pounds Cheddar cheese; grated
½ pounds Monterey jack cheese; grated
1 cup Parmesan chesse; grated

Directions

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@...> on Feb 18, 1998

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