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CHICKEN ALFREDO PIZZA BAKE




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




1 tube Grands Biscuits, divided in half horizontally.

2 boneless, skinless chicken breasts, chopped
2 Tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon pizza seasonings (I like King Arthur Flour's brand)
1 green bell pepper, chopped
½ Vidalia onion, chopped
½ tomato, chopped

1 lb half-skim ricotta cheese
2 eggs, beaten
½ cup grated sharp white cheddar cheese (I like Vermont Cabot)

1 cup shredded Parmesan




Recipe



Preheat oven to 375°.

Spray a 9x13 baking pan, with cooking spray.

Divide the biscuits in half horizontally (so instead of 8 biscuits, you have 16). Place 12 of the halves, in the bottom of the pan. Press to flatten. Tear apart the other 4 halves to "plug in the holes", so that you have completely covered the bottom of the pan with a biscuit "crust". Set aside.

Cube the chicken breasts (these are raw, so if you are starting with frozen chicken breasts, you only want to partly defrost them, and if you're starting with fresh, you might want to freeze them for a half hour or so, before preparation, as any meat cuts better, when partly frozen!).

In a large frying pan, heat the olive oil, with the minced garlic and the pizza seasonings. Once the garlic starts to sizzle, turn the heat to medium high, and add the chicken. Stirring occasionally.

While the chicken is cooking, chop the onion, pepper and tomato. When the chicken has cooked through, add the vegetables to the frying pan with the chicken. Sauté on medium high, stirring CONSTANTLY until the pepper is tender-crisp and the onion just starts to turn translucent. Remove from heat, and allow to cool slightly.

In a medium sized bowl, beat together the ricotta, beaten eggs, and sharp cheddar cheese. Carefully pour this on top of the biscuits in the 9x13 pan, spreading gently to cover the biscuits.

Pour chicken mixture on top of ricotta mixture, and gently spread out to top that. Sprinkle with shredded Parmesan (note: this is parmesan that is sold in bags or tubs, NOT the powdery stuff that you buy in a shaker can!)

Bake at 375° for 35-40 minutes, or until cheese has melted and browned a little, and casserole is bubbly.