5 cups cooked chicken, cubed
6 cups chicken broth
1 cup celery, chopped
1 red pepper, chopped
1 green pepper, chopped
1 cup mushrooms, chopped
1 cup olives, sliced
1 cup Italian plum tomatoes, pureed
1 cup tomato paste
1 (1 lb. box) fusilli
1/2 lb. cheddar cheese, grated
1/2 lb. Monterey jack cheese, grated
1 cup Parmesan cheese, grated

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. Cook over medium high heat for 30 minutes. Stir in the pasta and cook until al dente about 20-30 minutes. Fold in the reserved chicken.

Preheat the oven to 350°F. Combine the 3 cheeses in a bowl. Alternately layer the chicken mixture with the mixed cheese in a large oven proof casserole, ending with a layer of cheese.

Bake at 350°F until the cheese is completely melted and bubbly, about 30 minutes.

Serving Size: 8