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Ingredientes
- 5 c. Cooked chicken, cubed
- 6 c. Chicken broth
- 1 c. Celery, minced
- 1 x Red pepper, minced
- 1 x Green pepper, minced
- 1 c. Mushrooms, minced
- 1 c. Olives, sliced
- 1 c. Italian plum tomatoes, pureed
- 1 c. Tomato paste
- 1 lb Fusilli
- 1/2 lb Cheddar cheese, grated
- 1/2 lb Monterey jack cheese, grated
- 1 c. Parmesan chesse, grated
Direcciones
- 1. Place the chicken broth in a large pot and bring to a boil. Add in the celery, red & green pepper, mushrooms, olives, tomato puree and tomato paste.
- 2. Cook over medium high heat for 30 min.
- 3. Stir in the pasta and cook till al dente about 20-30 min.
- 4. Mix in the reserved chicken.
- 5. Preheat the oven to 350 degrees.
- 6. Combine the 3 cheeses in a bowl.
- 7. Alternately layer the chicken mix with the mixed cheese in a large oven proof casserole, ending with a layer of cheese.
- 8. Cook the casserole till the cheese is completely melted and bubbly, about30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 8 servings | |
| Calories 937 | |
| Calories from Fat 551 | 59% |
| Total Fat 61.45g | 77% |
| Saturated Fat 19.72g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 953mg | 40% |
| Potassium 985mg | 28% |
| Total Carbs 52.37g | 14% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.39g | 5% |
| Protein 44.0g | 70% |
