Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another minute or two.
Whisk in the chicken broth. Stir until the broth thickens slightly.
Stir in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
Season to taste with salt and pepper.
Spoon the pasta into the prepared dish. Top with the remaining cheese and sprinkle with oregano. Bake for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings
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