A couple of weeks back I made this recipe, lasagna stuffed chicken. So good. I had planned to make that again but when I opened the chicken it smelled…odd. Off. Like I might seriously regret cooking it. So I threw it out. Now what to make? Hubs will be home in 45 minutes, I have no defrosted meat and I need to make something to feed us all. Hence….
Italian Layer Pie
Rummaging in the freezer and cupboards I came up with a few things. A bag of gluten free chicken strips and a can of eggplant, onions, and tomatoes. Oh look, I have half a bag of quinoa pasta left. I can do this.
Cook your chicken strips first, so 425 for 20 minutes on the gf ones I had.
Boil the pasta. Drain the pasta.
Assemble in a pie dish or other casserole container:
Pasta on the bottom.
Then the can of eggplant, onions, and tomatoes.
Take the 1 cup ricotta, handful of mozzarella, and handful of parm you already mixed to put in the original chicken breast, and put that on top.
Next the chicken strips.
Then some marinara.
Top with more moz and parm.
Slide into the 425 oven for 10-15 minutes, til the cheese is brown and the whole dish is warmed through. You can use broil for a minute to get a good browning if you need it.
I bet this would be super tasty with meatballs. I just didn’t have any in my freezer. LOL