Chicken and Pasta Casserole

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1/2 lb Cheddar cheese; grated
6 c Chicken broth
1 lb Fusilli
1 c Parmesan chesse; grated
1 c Italian plum tomatoes;
1 c Olives; sliced
5 c Cooked chicken; cubed
1 Red pepper; chopped
1 Green pepper; chopped
1 c Celery; chopped
1 c Mushrooms; chopped
1/2 lb Monterey jack cheese; grated
1 c Tomato paste

Original recipe makes 8 Servings



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 on Feb 18, 1998

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