Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

3 Cheese Casserole




Source of Recipe


Joanne


List of Ingredients




1 Tablespoon olive oil
1/2 cup onion -- diced
1/2 cup green pepper -- diced
16 ounces cooked chicken --shredded
8 ounces sliced pepperoni
2 cans (4-oz. ea) sliced mushrooms --drained
1 (2.25-oz.) can sliced black olives --drained
2 (5-oz.) cans tomato paste
1Tablespoon Italian Seasoning -- or to taste
1/4 teaspoon black pepper -- or to taste
1 teaspoon garlic powder -- or to taste
2 packets Splenda -- or to taste
2 cups cheddar cheese --shredded
1/4 cup chicken stock -- or more as needed
1 pound brick mozzarella cheese -- sliced
1/2 cup parmesan cheese --grated
oregano or cilantro --to taste



Recipe



Prepare chicken and allow to cool. Shred or dice and set
aside.

In large skillet, sauté onion and green pepper in olive
oil. When
onion and green pepper turn "clear," add chicken, pepperoni,
mushrooms, and black olives. Stir to blend and heat on low.

Add to skillet the tomato paste, Italian seasoning, black
pepper, garlic
powder, and Splenda. Stir to blend entire mixture and allow
to heat
through. Taste and adjust seasonings. If mixture is too
thick, add
chicken stock to thin to desired consistency.

Stir in Cheddar cheese and immediately transfer entire
mixture to a 9" x
13" greased casserole dish. Top with brick or mozzarella
cheese slices.
Sprinkle on parmesan cheese and oregano/cilantro.

Bake in 350°F oven for 25 - 30 minutes until cheese is
melted and
slightly browned and casserole is bubbly. Allow to sit for
5 minutes before slicing and serving.