Chicken Macaroni Stew

1/2 cn Tomatoes (16-ounce can)

-(about 1 cup) 1 c Frozen mixed vegetables

1/3 c Elbow macaroni, uncooked

1/4 c Onion, chopped

1/4 ts Oregano leaves

1/4 ts Salt

1/8 ts Garlic powder

1 ds Pepper

1 Bay leaf

1 c Chicken stock

-(from Stewed Chicken) 3/4 c Chicken, cooked, diced

-(from Stewed Chicken) 2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all

ingredients except chicken into saucepan. 2. 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. 3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 -----