Serves: 5
Total Calories: 174
Cook shell macaroni according to package directions; drain; set aside.
In large pot (use the same macaroni cooked in) add butter; over medium heat add onion, garlic, bell pepper and celery. Saute until tender, about 8 minutes, stirring occasionally.
Add chicken broth, tomato sauce, tomato paste, sugar and Worcestershire sauce. Simmer over low heat 10 - 15 minutes. Remove from heat.
Add cooked chicken and cooked shell macaroni; mix together gently.
Grease a 9 x 13 inch pan; spoon in mixture. Spread shredded Cheddar cheese on top. Bake at 350 degrees for 30 - 35 minutes.
This Chicken & Egg White Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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