CHICKEN PARMIGIANA PIE
If you like chicken parmigiana, you will like this pie......Very easy and very good. Serve with your favorite salad on the side....Makes a good lunch or dinner entree. Or bring to your next pot luck dinner for everyone to enjoy!
CHICKEN PARMIGIANA PIE:
3/4 cup Ricotta cheese (drained)
1/3 cup grated Parmesan cheese (or pecorino romano cheese)
1 1/2 c. cut-up cooked chicken
1 1/2 c. Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (8 oz.) can tomato paste
1 c. milk
2 Eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper
Heat oven to 400 degrees. Grease a 10 x 1 1/2-inch pie plate. Layer Ricotta cheese and Parmesan cheese in pie plate. Add another layer of chicken and 3/4 cup of mozzarella cheese. Blend garlic, oregano, basil, tomato paste, milk and eggs, Bisquick and pepper in a blender at high speed for 15 seconds or with hand beater for 1 minute until smooth. Pour into pie plate. Bake 30-minutes. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5mins. Serve
CHICKEN PARMIGIANA PIE:
3/4 cup Ricotta cheese (drained)
1/3 cup grated Parmesan cheese (or pecorino romano cheese)
1 1/2 c. cut-up cooked chicken
1 1/2 c. Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (8 oz.) can tomato paste
1 c. milk
2 Eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper
Heat oven to 400 degrees. Grease a 10 x 1 1/2-inch pie plate. Layer Ricotta cheese and Parmesan cheese in pie plate. Add another layer of chicken and 3/4 cup of mozzarella cheese. Blend garlic, oregano, basil, tomato paste, milk and eggs, Bisquick and pepper in a blender at high speed for 15 seconds or with hand beater for 1 minute until smooth. Pour into pie plate. Bake 30-minutes. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5mins. Serve
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