Recipe - Chicken And Pasta Casserole

5 cup Cooked chicken; cubed
6 cup Chicken broth
1 cup Celery; chopped
1 Red pepper; chopped
1 Green pepper; chopped
1 cup Mushrooms; chopped
1 cup Olives; cut or sliced up
1 cup Italian plum tomatoes;
pureed
1 cup Tomato paste
1 pound Fusilli
One half pound Cheddar cheese; grated
One half pound Monterey jack cheese; grated
1 cup Parmesan chesse; grated

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 2030 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 recipeludigest by RecipeLu recipelu@geocities.com on Feb 18,
1998