Chicken Pizza Casserole

Pizza is a most-loved food for many, but unfortunately not everyone can eat the crust.  This casserole has all the delicious elements of a pizza, but with the crust omitted, making it a great gluten-free option.  Pair this with a yummy homemade ranch dip, and you're set with a crowd pleasing dish.

(Please note:  To maintain the healthy element of this recipe, it's so important to buy good quality ingredients)

INGREDIENTS:

- 2 cups leftover cooked chicken, chopped or shredded into bite-sized pieces (I cook my chicken like this)

- 6-8 oz pizza sauce (homemade would be best)

- 6-8 large fresh basil leaves (optional)

-6-8 oz shredded low-moisture mozzarella or mild cheddar cheese

-4 oz grated parmesan cheese

-Pizza toppings of choice (I always use sauteed mushrooms and zucchini)

(NOTE:  Any high-moisture veggies such as mushrooms and zucchini will need to be sauteed to release the moisture before adding them to your pizza casserole).

-Homemade ranch dressing

DIRECTIONS:

Spread chicken over the bottom of an 8-inch square casserole dish.  Spread the pizza sauce over the chicken.  Add the optional basil leaves.  Sprinkle half of the mozzarella (or cheddar) cheese over the sauce.  Add your pizza toppings.  Add the remaining half of the mozzarella or cheddar cheese.  Sprinkle the parmesan cheese over the top.  Bake uncovered at 350 degrees for about 20-30 minutes, until cheese is bubbly.  Remove from the oven and allow to cool a bit before serving.  This is delicious topped with some homemade ranch dressing.

Serves 4

Bon Appetit!

(Recipe adapted from here).