| Ingredients |
16 oz cooked chicken, shredded
8 oz Pepperoni, sliced
2 cups Cheddar cheese, shredded
1 lb Mozzarella, sliced
1/2 cup Parmesan cheese, grated
60 g chicken stock, or more as needed (1/4 cup)
1/2 cup green pepper, diced
1/2 cup Onion, diced
1 tbsp olive oil
8 oz cans sliced mushrooms, drained
5 1/2 oz can sliced black olives, drained
12 oz can tomato paste
1 tbsp Italian Seasoning, or to taste
1/4 tsp black pepper, or to taste
1 tsp garlic powder, or to taste
2 packages Splenda, or to taste
oregano or cilantro, to taste
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| Preparation |
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 9x13 casserole dish. Sprinkle with parmeean cheese and oregano/cilatro.
Bake in a 350F/180C oven for 25-30 minute until cheese is melted and slightly browned and bubbly. Allow to sit for 5 minutes before serving.
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Per Servings: 413 Calories; 29 g Fat; 14 g Sat Fat; 93 mg Cholesterol; 1146 mg Sodium;
10 g Carb; 2 g Fiber; 29 g Protein. |
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