3 (12oz) cans stewed tomatoes (Italian recipe is best)
2 tbsp. olive oil
1 white onion chopped
1 heaping tbsp. minced garlic (fresh is best)
2 cooked and shredded chicken breast halves
1 tbsp. minced basil (fresh is best but the dried will do)
1 can cream of mushroom soup or cream of chicken (preference)
2 c chicken broth or 2-3 chicken bouillon
1 tbsp. Italian seasoning blend
1 tbsp. parsley
1/2-1 cup plain Greek yogurt to desired thickness

In a skillet, heat olive oil and sauté onion and garlic till browned. In mixer, blend tomatoes or mash by hand to medium bite-size consistency.

Add all ingredients to large sauce pan and simmer for 30 minutes. Add more yogurt, if desired, to thicken.

Serve with toasted rosemary bread. Serve with your favorite wine and enjoy!

Submitted by: DRB