Broccoli Chicken Pasta Casserole
2 teaspoons Crisco Oil
2/3 cup chopped onion
2 large cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cans (14-1/2 ounces each) whole tomatoes, undrained and coarsely chopped
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1-1/4 teaspoons dried basil leaves
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 package (10 ounces) frozen broccoli cuts, thawed and well drained
5 ounces uncooked small macaroni, cooked
(without salt or fat) and well drained
1/2 cup grated Parmesan cheese, divided
Heat oven to 350° F. Place cooling rack on countertop. Heat oil in large skillet on medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Combine broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350° F for 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm. 8 servings. Thanks to www.crisco.com and Julie Morales
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