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
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.9mg||13 %|
|Sodium 1493.7mg||52 %|
|Potassium 1243.3mg||33 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 46.6g|
|Protein 11.9g||17 %|
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Calories per serving: 257
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