Italian Chicken and Pepperoni Casserole - Conquer the Crave

Plan Z Phase: This is a Z3 (ZReboot) recipe. This will remind you of a No-Noodle lasagna. Perfect for an easy weeknight meal or when you want to take a casserole to an event.

Servings: Serves 6 – 8

Ingredients:

2 Tbl of olive oil, divided
3 chicken breast halves cut into strips.
2 oz of pepperoni cut into narrow matchstick slices
15 oz of ricotta cheese (or full fat cottage cheese if you prefer)
1 Tbl of Italian seasoning
2 tsp of minced garlic (jar garlic will work)
2 handfuls of baby spinach
8 oz of shredded Mozzarella cheese
14 oz of spaghetti sauce or tomato sauce (try to find one with no sugar in it)
4 oz of grated Parmesan cheese

Instructions:

In a large sauté pan add one tablespoon of olive oil. Heat the oil and add the chicken. Cook the chicken strips on medium high until the chicken is lightly browned. Don’t worry that it’s not cooked in the middle.

While the chicken is browning take out your 9″ x 13″ ovenproof pan. Put the spinach in the bottom.

Mix the ricotta cheese with the Italian seasoning and the garlic. Then spread half of that over the spinach. Just sort of mix it around. It can be messy and won’t matter. When the chicken is done, spread half of it over the spinach mixture. Then scatter half of the mozzarella on top. Scatter half of the pepperoni. Pour over half of the spaghetti sauce. Drizzle the last tablespoon over the top.

Now make another layer. This time add the chicken, ricotta, mozzarella, pepperoni and then the sauce. Top it all off with the grated Parmesan.

Bake at 350 degrees for 30 minutes or until hot and the chicken is cooked all the way through. Then stick it under the broiler for a minute or two so the cheese can get nice and toasty. Let rest for 5 – 10 minutes before cutting so it can firm up and chill down a bit. Otherwise you can burn the roof of your mouth.

Enjoy!

Cheers,