Categories: Chicken

Ingredients

• 2 lbs. chicken, in 1-inch pieces
• 4 c. chicken broth (or water)
• 1 (12 oz.) package egg noodles
• 4 cloves garlic, minced
• 1 (14.5 oz.) can diced tomatoes
• 2 (14.5 oz.) cans crushed tomatoes
• 1 T. Italian seasoning
• Salt and pepper, to taste
• 2 c. shredded mozzarella
• 1 c. panko bread crumbs
• 1 tsp. Italian seasoning
• 2 tsp. olive oil

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add chicken, and cook until no longer pink.
3. Remove chicken to a plate.
4. Add chicken broth to skillet, and heat until boiling.
5. Add egg noodles, and cook until al dente.
6. While noodles are cooking, preheat oven to 350 F.
7. When noodles are al dente, add garlic, diced tomatoes with juice, crushed tomatoes, seasoning, and salt and pepper.
8. Add chicken, and stir to combine.
9. Remove from heat, and top with mozzarella.
10. Toss bread crumbs with seasoning, and sprinkle over cheese.
11. Drizzle olive oil over bread crumbs.
12. Bake for about 10 minutes, or until cheese has melted.

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