Broccoli Chicken Pasta Casserole
|Vegetable oil||2 Teaspoon (Crisco)|
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Boneless skinless chicken breast||1 Pound, cut into 1 inch pieces|
|Canned whole tomatoes||29 Ounce, undrained (Two 14 1/2 Ounce Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1 1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Frozen broccoli cuts||10 Ounce (1 Package Thawed And Drained)|
|Uncooked small macaroni||5 Ounce (Cooked, Drained)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Divided)|
Heat oven to 350°F.
Heat Crisco® Oil in large skillet on medium-high heat.
Add onion and garlic.
Cook and stir until tender.
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.
Spoon into 13x9x2-inch baking dish.
Sprinkle with remaining 1/4 cup cheese.
Bake at 350°F for 20 minutes.