A simple chicken casserole that has the rich, satisfying flavor of a lasagna.
With the temperature heading towards single digits, we decided to forego Doug's and eat at home. Joan prepared this chicken dish, using chicken thighs purchased at Costco. She served it over rice with steamed broccoli and Roma tomatoes and cucumbers covered in a dill sauce.
1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1/2 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
3/4 cup panko breadcrumbs
2 tablespoons butter, melted
- Heat the oven to 400 degrees. Coat an 8-by-11 inch baking pan with cooking spray.
- In a medium bowl, mix together the ricotta cheese, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt, and pepper. Set aside
- In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Pour the cheese mixture over the chicken; stir to combine.
- In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, our until the breadcrumbs are browned and the chicken is cooked through.
Makes 8 servings.