Public-domain recipe with an original dish photograph.
16oz (450g) macaroni (elbow, penne) 24oz (700g) raw chicken breast, diced 9oz (250g) mozzarella cheese, shredded 1.5oz (40g) parmesan cheese, grated 1.5oz (40g) bread crumbs 16oz (450g) diced tomatoes Some oil and butter (Optional) More mozzarella and parmesan for fans of cheese.
Preheat oven to 400F/200C. Dice chicken and pan cook with oil until fully cooked. Cook the pasta for a few minutes less than usual (about 7-8 minutes). Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top. Cook in the oven for 22-25 minutes, until the top looks golden.