Chicken Pizza Bake
Back in the day, I used to work part-time as one of the bakers in our local super Wal-Mart. Behind the biparting doors was the incessant, loud beeping of the ovens; tall, heavy racks of breads and pastries being rushed about; heavy boxes of frozen dough being broken out and proofed; the clatter of bread pans along stainless steel tables. There wasn't a lot of time for socializing, just run, run, run, and yet in spite of madness, one of my co-workers, Mary, managed to share this recipe with me.
This recipe is easy, has standard pantry items and is so good! Ole Sweetie-Pi, who thought he was going to turn his nose up at it (doesn't like the idea of "chicken pizza"), went back for seconds.
Chicken Pizza Bake
8 boneless, skinless chicken breasts, cut into bite-sized chunks**
1 15-ounce can tomato sauce
1 15-ounce can stewed tomatoes
3 teaspoons oregano**
2 teaspoons chopped parsley**
1 teaspoon onion powder**
1 teaspoon white sugar
1 finely chopped fresh garlic clove**
Preheat oven to 425* Fahrenheit. Have ready a large casserole, baking dish, or oven-safe Dutch oven.
Place chicken in baking dish. Combine the remaining ingredients together and pour over the chicken. Bake, covered, for 20 to 25 minutes. Remove from oven and top with sliced mozzarella cheese and the pizza toppings of your choice, such as black olives, mushrooms, pepperoni, green pepper, etc.
Continue to bake, uncovered, for 10-15 minutes or until the cheese is melted and golden brown.
NOTES: This recipe is quite forgiving and amenable to changing for personal preferences. There's only the two of us, so I used 4 boneless, skinless chicken thighs, cut up into good sized chunks. Personally, I'm not a big oregano fan, so I reduced the amount of oregano to about 1 1/2 teaspoons, dried. I had fresh parsley so threw in a small handful. I don't keep onion powder, but I did have dried onion and used maybe a couple teaspoons or so, perhaps more, smiles. I rarely have fresh garlic, instead keeping those jars of minced garlic and tossed in a half teaspoon, depending on whim and how big I think my clove of garlic is that day.
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