Chicken and Pasta Chowder
INGREDIENTS:
5 c Cooked chicken; cubed
6 c Chicken broth
1 c Celery; chopped
1 Red pepper; chopped
1 Green pepper; chopped
1 c Mushrooms; chopped
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
5 c Cooked chicken; cubed
6 c Chicken broth
1 c Celery; chopped
1 Red pepper; chopped
1 Green pepper; chopped
1 c Mushrooms; chopped
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
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.
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.