Chicken Casserole with Pasta, Tomato and Broccoli

Prep Time: 25 min Cook Time: 20 min Makes: 8 servings

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 teaspoons Crisco® Pure Vegetable Oil
• 2/3 cup chopped onion
• 2 large cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 (14 1/2 oz.) cans whole tomatoes, drained and coarsely chopped
• 1 (8 oz.) can tomato sauce
• 1/4 cup Dickinson's® Tomato Ketchup
• 1 1/4 teaspoons dried basil leaves
• 3/4 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1 (10 oz.) package frozen broccoli cuts, thawed and well drained
• 5 ounces uncooked small macaroni, cooked and well drained
• 1/2 cup grated Parmesan cheese, divided

Preparation Directions

1. 1.
   HEAT oven to 350°F. Coat 13 x 9 x 2-inch baking dish with no-stick cooking spray.
2. 2.
   HEAT oil in large skillet over 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.
3. 3.
   COMBINE broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese.
4. 4.
   BAKE 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm.