Recipe: Chicken Macaroni

Chicken Macaroni

1/2 can tomatoes (16-ounce can) (about 1 cu, p)
1 cup frozen mixed vegetables
1/3 cup elbow macaroni, uncooked
1/4 cup onion, chopped
1/4 tsp oregano leaves
1/4 tsp salt
1/8 tsp garlic powder
1 dash pepper
1 bay leaf
1 cup chicken stock (from stewed chicken)
3/4 cup chicken, cooked, diced (from stewed, chicken)

Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes. Stir several times to prevent macaroni from sticking. Add chicken. Heat to serving temperature. Remove bay leaf. Serve.