3 boneless chicken breasts
2 cups elbow macaroni (may substitute Dutch egg noodles)
1 cup chicken broth (saved from boiling of breasts)
1 (15 oz.) can diced tomatoes, drained
1 (24 oz.) jar of your favorite tomato sauce (Ragu, etc.)
2 cups dairy sour cream
1/3 cup mayonnaise
1 1/2 cups Mozzarella cheese, divided
1/2 cup cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper

Broil 3 boneless thawed chicken breasts for 30 minutes. Remove from pot, save broth for mixing. Shred or cut chicken into small pieces. Place in large casserole dish. Pour 1 cup of the broth onto the shredded chicken.

While chicken is boiling, prepare 2 cups of elbow macaroni according to package directions.

Preheat oven to 350°F.

Mix drained macaroni, drained diced tomatoes, tomato sauce, dairy sour cream, mayonnaise, 1 cup Mozzarella cheese, and salt and pepper together then with the chicken in the casserole dish. Sprinkle remaining Mozzarella and 1/2 cup cheddar cheese over top of dish.

Bake at 350°F for 30 minutes covered, uncover and cook an additional 10 minutes.

Serves 4 to 6.

Submitted by: Donald Urbani Jr.