Italian Chicken And Vegetable Casserole Recipe

Name: Italian Chicken And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 28 ounces DOP San Marzano tomatoes; 6 ounces tomato paste; 2 tablespoons rosemary; 2 tablespoons thyme; 2 tablespoons oregano; 1 tablespoon white pepper; 1 tablespoon black pepper; 1 tablespoon ground cayenne pepper; 1 tablespoon red pepper flakes; 2 sweet onions, finely diced; 2 red bell peppers, finely diced; 2 tablespoons roasted garlic, minced; Casserole and Assembly; 4-5 cups head cauliflower, chopped large; 4-5 cups broccoli, chopped large; 8 ounces ricotta; 8 ounces cream cheese; 1 tablespoon white pepper; 1 tablespoon oregano; 1 egg; 2 roasted chickens, rough pull meat; 8 ounces shredded mozzarella; 8 ounces shredded Italian 4-cheese mix

Servings: persons

Sauce
28 ounces DOP San Marzano tomatoes
6 ounces tomato paste
2 tablespoons rosemary
2 tablespoons thyme
2 tablespoons oregano
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon ground cayenne pepper
1 tablespoon red pepper flakes
2 sweet onions, finely diced
2 red bell peppers, finely diced
2 tablespoons roasted garlic, minced
Casserole and Assembly
4-5 cups head cauliflower, chopped large
4-5 cups broccoli, chopped large
8 ounces ricotta
8 ounces cream cheese
1 tablespoon white pepper
1 tablespoon oregano
1 egg
2 roasted chickens, rough pull meat
8 ounces shredded mozzarella
8 ounces shredded Italian 4-cheese mix

1
Dice and start to caramelize the onion in some EVOO. About halfway through, add in the peppers. Half is used for the sauce; the other half for the dish.
2
Put all of the ingredients for the sauce, including half of the onion and peppers, in a food processor and blend well.
3
The deli counters at most store do a nice job with roasting chickens, so I just buy two whole roasted chickens and pull the meat, which saves hours of roasting time.
4
Layer 1: Pour a cup of sauce into the pepper and onions and place in the bottom of a large/tall casserole.
5
Layer 2: Combine ricotta and softened cream cheese with an egg, white pepper, and oregano. Mix the broccoli and cauliflower into the ricotta mixture and layer onto the onions and peppers.
6
Layer 3: 8 oz shredded mozzarella.
7
Layer 4: Mix 2 cups of sauce with the chicken, and layer onto the cheese.
8
Layer 5: Add the remaining sauce; top with 8 oz Italian cheese mixture.
9
Cover and bake for 45 minutes at 350 F. Serve with a dusting of grated parmesan cheese.
10
About 1/18 of this is a pretty reasonable serving, clocking in at only about 260 calories (12 g fat and 17 total carbs)

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Sauce, 28 ounces DOP San Marzano tomatoes, 6 ounces tomato paste, 2 tablespoons rosemary, and more.

Yes, Italian Chicken And Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chicken And Vegetable Casserole

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