2 pounds chicken, boned, cooked, chopped
2 cloves garlic, minced
8 ounces tomato sauce
3 tomatoes, chopped
1 teaspoon oregano
2 bay leaves
1/2 teaspoon basil

Combine all ingredients except chicken in covered skillet. Stir and simmer gently 1 hour.

Add chicken and simmer 20 minutes. Cool slightly, then serve over a bed of vermicelli, egg noodles or white rice. Store leftovers in doggie bag in refrigerator.

Yield: 8 servings

This is also great for dogs!

Source: Three Dog Bakery Cookbook by Dan Dye and Mark Beckloff