Ingredients
2
tsp CRISCO® Vegetable Oil
2
large cloves garlic, minced
1
pound boneless, skinless chicken breast, 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
1/4 tsp dried basil leaves
1/4
tsp dried oregano leaves
1
package (10 ounces) frozen broccoli cuts, thawed and well drained
5
ounces uncooked small macaroni, cooked and well drained
1/2
cup grated Parmesan cheese, divided
Directions
2.
Heat Crisco® Oil in large skillet on medium-high heat.
4.
Cook and stir until tender.
6.
Cook and stir just until chicken is no longer pink in center.
7.
Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt.
10.
Simmer 5 minutes, stirring occasionally.
11.
Combine broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl.
13.
Spoon into 13x9x2-inch baking dish.
14.
Sprinkle with remaining 1/4 cup cheese.
15.
Bake at 350°F for 20 minutes.
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