Sunday, November 3, 2019

CHICKEN PIZZA CASSEROLE







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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