Chicken And Broccoli Casserole

• 5 oz. macaroni (uncooked)
• 2 tsp. Crisco oil
• 2/3 c. onions, chopped
• 2 cloves garlic, minced
• 1 lb. chicken breasts (skinless and boneless), cut into 1-inch pieces
• 2 (14 1/2 oz.) cans tomatoes (undrained)
• chopped parsley
• 1 (8 oz.) can tomato sauce
• 1/4 c. ketchup
• 1 1/4 tsp. dried basil leaves
• 3/4 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1 (10 oz.) pkg. frozen broccoli cuts, thawed and well-drained
• 1/2 c. grated Parmesan cheese, divided

1. Heat oven to 350u0b0. Cook macaroni according to directions, omitting salt and fat. Drain well. Heat oil or shortening in large skillet on medium heat. Add onion and garlic and saute until tender. Add chicken and cook until no longer pink. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Combine macaroni, broccoli and chicken mixture with 1/4 cup cheese. Stir well. Spoon into 13 x 9 x 2-inch baking dish. Sprinkle remaining 1/4 cup cheese on top. Bake at 350u0b0 for 20 minutes. Serves 8.

macaroni, crisco oil, onions, garlic, chicken breasts, tomatoes, parsley, tomato sauce, ketchup, basil, oregano, salt, frozen broccoli cuts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38493 (may not work)