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.