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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 4.0 g
  • Cholesterol: 53.2 mg
  • Sodium: 267.0 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 21.2 g

View full nutritional breakdown of Pizza Parlor Chicken Casserole calories by ingredient
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Pizza Parlor Chicken Casserole

Submitted by: SNOWFLAKEJEN

Introduction

Originally taken from Idiots Guide to the Superfoods Cookbook, and then modified to suit my liking. I quadrupled the original portions to make this for a potluck-hence, the large servings above! Originally taken from Idiots Guide to the Superfoods Cookbook, and then modified to suit my liking. I quadrupled the original portions to make this for a potluck-hence, the large servings above!
Number of Servings: 26

Ingredients

    4 lbs of boneless skinless chicken breast, trimmed and cut in to 3 ounce pieces

    1 TBS coconut oil (no oil in original recipe)

    3 cups of marinara sauce-I used Ragu Light, no Sugar Added Tomato and Basil

    52 slices of turkey pepperoni

    1/2 large white onion, sliced (original recipe called for yellow)

    1 yellow bell pepper, chopped according to preference (original recipe called for green-I subbed yellow)

    1 red bell pepper, chopped according to preference

    2 tsps garlic, minced

    4 cups part skim mozarella

    salt and pepper to taste

    (from original recipe but NOT included in nutritional data of this printing-1 cup sliced button mushrooms)

Directions

1. Preheat oven to 350. In a large nonstick skillet over medium heat, brown chicken breast pieces in oil on each side for 3 minutes or until browned.

2. Transfer chicken to a glass baking dish. Spoon marinara over top. Arrange 2 pepperoni slices on each piece of chicken. Scatter onion, peppers, garlic and mushrooms (optional) over top. Cover and bake for 20 minutes (30 minutes if making large batch, in two pans)

3. Sprinkle cheese over top of casserole. Bake, uncovered, for 3-5 additional minutes or until cheese is melted.

Number of Servings: 26

Recipe submitted by SparkPeople user SNOWFLAKEJEN.






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