Italian Chicken Casserole

• 1 cup Tyson(R) Frozen Boneless Skinless Chicken Breasts Tyson(R), cubed
• 1 cup elbow macaroni
• 2 tablespoons olive oil
• 2/3 onion diced
• 1 clove garlic minced
• 1 can diced tomatoes 14.5 oz.
• 1 1/4 cups mozzarella cheese shredded
• 1/4 cup parsley fresh, chopped
• 1 kosher salt to taste
• 1/4 teaspoon ground black pepper
• 1/4 cup bread crumbs
• 1/3 cup Parmesan cheese grated
• 3 tablespoons butter divided

1. Preheat oven to 400u0b0F. Coat 8x8x2 inch baking dish with 1 tablespoon butter.
2. Bring medium sized pot of lightly salted water to a boil over high heat. Once boiling, add pasta and follow pasta instructions. When tender, drain pasta and set aside.
3. Meanwhile, place olive oil in a medium saute pan over medium heat. Add chicken and cook for 3 minutes. Add onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes.
4. Combine chicken mixture with the cooked pasta in large bowl. Add canned tomatoes with juice, mozzarella cheese, parsley, salt and pepper. Mix gently until all ingredients are evenly distributed. Place mixture in prepared baking dish.
5. In a small bowl mix together bread crumbs and Parmesan cheese. Sprinkle on top of pasta. Dot the top with slices of butter. Bake until top is gold brown, about 30 minutes.

tyson, elbow macaroni, olive oil, onion, garlic, tomatoes, mozzarella cheese, parsley, kosher salt, ground black pepper, bread crumbs, parmesan cheese, butter

Taken from www.yummly.com/recipe/Italian-Chicken-Casserole-9063824 (may not work)