- 1 teaspoon olive oil
- 2 onions, diced
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 4 skinless, boneless chicken breast halves, cubed
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can black beans, rinsed and drained (optional)
- 1 (8 ounce) package fresh mozzarella cheese, cubed
- 1 cup all-purpose baking mix (such as Bisquick®)
- 1/2 cup grated Parmesan cheese
- 1/2 cup almond milk
- 1/2 cup butter, softened
- 1 egg
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat olive oil in a large saucepan over medium-high heat; cook and stir onions, garlic, oregano, and basil in the hot oil until onions are soft, 5 to 8 minutes. Stir chicken into onion mixture and cook, stirring often, until chicken is no longer pink on the outside, about 5 more minutes. Add diced tomatoes, tomato paste, and black beans. Bring mixture to a simmer, reduce heat to medium-low, and simmer for 30 minutes, stirring often.
- Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.
- Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.
- Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.
04/25/2018
recipepes.com
Chicken Parmesan Pot Pie, recipe
PT15M
PT1H
5
455 calories
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