1-1/2 cups chopped onion
2 cloves garlic, minced
2 Tbsp olive oil
6 cups sliced white mushrooms
1-1/2 pounds (about 4-1/2 cups) cooked
chicken, shredded
28 oz can crushed tomatoes
2 tsp Italian seasoning
½ tsp black pepper
1-1/3 cups halved black olives
2 cups (8 oz) Italian style blend cheese,
finely shredded
Shredding a rotisserie chicken for this made it extra nice.
In a large skillet over medium heat, cook onions and garlic in olive oil for 2 minutes. Add mushrooms; cook until liquid evaporates, about 5 minutes.
What a magnificent combination of things!
Add tomatoes and seasonings; cook 10 minutes longer. Remove
from heat; cool slightly. In a 13 x 9 x 2 inch baking dish, layer chicken,
mushroom mixture, olives and cheese blend.
 |
| They're thin layers, but they work. |
Bake at 350F for 35 to 40 minutes,
or until cheese is golden and casserole is bubbly. Let stand for 10 minutes
before serving.
 |
| Yummm look at that toasty cheese! |
My Rating: 4/5 "Complex, sophisticated, and overall just heckin' tasty. All of the ingredients make sense together. I wish it had a little more to it, but what there is is pretty great."
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