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