CHICKEN PIZZA
CASSEROLE
Tasty, quick and easy, using a rotisserie chicken to begin with combined with mushrooms, garlic and cream cheese, topped with an easy homemade marinara sauce and Mozzarella; all the delicious flavors of pizza. A quick supper for busy week nights!
4 cups
cooked, diced chicken (1 L)
1 tbsp olive oil (15 mL)
1 lbs sliced mushrooms (0.45 kg)
1 tbsp minced garlic (15 mL)
1/2 tsp salt (2 mL)
8 oz cream cheese (250 g)
Marinara Sauce:
14.5 oz can diced tomatoes (411 g)
1/2 tsp salt (2 mL)
1/2 tsp basil (2 mL)
1/4 tsp oregano
(1 mL)
1/4 tsp thyme (1
mL)
1/8 tsp black
pepper (.5 mL)
11/2 cups grated Mozzarella cheese (375 mL)
15 pepperoni slices
Preheat
the oven to 350°F (180°C).
In
large bowl, place chicken.
In
nonstick frying pan in olive oil and over medium high heat cook mushrooms until
moisture has evaporated. Stir in minced
garlic and salt and cook a little longer.
Add cream cheese in bite-sized pieces and cook until the cream cheese
melts and can be stirred into the mushrooms completely. Add to the large bowl with chicken. Turn out into a 9 x 13 inch (23 x 33 cm) baking
dish. Top with Marinara Sauce,
Mozzarella cheese and pepperoni slices placed in 3 rows. Bake 30 minutes or until hot and bubbly and
cheese has melted.
Marinara Sauce: In blender, blend diced tomatoes until a
little less chunky. Place in medium bowl
along with salt, basil, oregano, thyme and black pepper; stir to combine.
Yield: 9 servings
1
serving
374.1
calories
30.6
g protein
24.9
g fat
1.3 g fiber
5.4
g net carbs
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