Okay, have I sold it enough? My husband described this as a cross between chicken parmigiana and deep dish pizza. Only guess what? It's not nearly as unhealthy as either of those things. It has all the yummy flavors you associate with Italian food - tomato, garlic, oregano, basil - plus cheese and chicken, and a tender crust. Yum!
I reduced the recipe, as I often do, but if you double it for a larger group, make it in a 9-inch pie dish and get the whole pie experience.
Italian Chicken Pie
adapted from The Best Casserole Cookbook Ever
2 tablespoons grated parmesan cheese
1 cup diced cooked chicken breast
1/2 cup shredded mozzarella, divided
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 clove garlic, minced or pressed
1 cup of canned diced tomatoes with their juice
1/4 cup whole wheat (or all-purpose) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup nonfat milk
1 large egg
1. Preheat oven to 400. Coat a small baking dish (size isn't that important - go with a fairly shallow rectangular one if you have it, or divide among ramekins) with cooking spray. Sprinkle the parmesan cheese in the bottom of the dish.
2. Scatter chicken over the parmesan. Top with 1/4 cup of the shredded mozzarella, the oregano, and basil. Mix garlic with diced tomatoes and juice, and spread evenly over all.
3. Make the topping: in a small bowl, whisk together the flour, baking powder, and salt. Add oil, milk, and egg, and continue whisking until the mixture is smooth like pancake batter. Pour over the chicken mixture in the pan.
4. Bake, uncovered, for 30-35 minutes, until set and golden brown. Remove from oven and immediately sprinkle the top with the remaining 1/4 cup mozzarella. Let sit 10 minutes before serving.