1/2 cup olive oil
salt & pepper to taste
20 to 25 pounds canned chicken, drained
1 tablespoon dried oregano
1 1/4 cup chopped onions
2 cups dried basil
3/4 cup chopped garlic (or 1/4 c granulated garlic)
25 pounds dry penne pasta
38 (14.5 oz.) cans diced tomatoes
3 cups grated Parmesan cheese
37 cups fresh or frozen broccoli

Directions:
1. Heat oil in skillet and add onions and garlic (unless using dried garlic), cook for about 5 minutes until onions are translucent.
2. Add chicken, garlic granules, tomatoes, broccoli, salt, pepper, oregano, and basil; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Cook pasta and pour into chicken sauce; mix well.
4. Put casserole into baking pans. Sprinkle with Parmesan cheese and bake at 350° for 30 minutes or until the sauce bubbles.

Calories: 368
Sodium: 296 mg

Recipe By: Gloria McShane, courtesy of Allrecipes.com with modifications by MTKO