Tuesday, September 3, 2013

Meat-Lover's White Pizza Casserole

I originally thought up this recipe back in July, when I was heading to Michigan for a couple of weeks to visit with family and friends.  Jeff was staying here, in North Carolina, all by himself for a few days, and I wanted to make sure that he didn't go hungry.  Now I know that my husband is completely capable of fending for himself, but chips and cheese for every meal doesn't count. Once again I'm just joking.....Jeff can honestly cook, and follow a recipe quite well, but we both know that his meals are pretty basic compared to mine, and that I'm the more creative one at, least in the kitchen. 

However, his particular recipe was inspired by Jeff's liking of different types of meat on his pizza.  I've made it a few times since then, and haven't altered a thing.

Meat-Lover’s White Pizza Casserole
Printer-Friendly Version

13 oz. bowtie pasta (cooked according to package directions)
1 ½ - 2 lbs. chicken breast, cubed
1 cup ham, cubed (I cut up thick Canadian bacon slices)
¼ cup (or more) pepperoni, cut into 4 triangles
1 (3 oz.) package bacon bits
2 cloves garlic
1 small onion, chopped
20 oz. Alfredo sauce (I used Classico Light Creamy Alfredo)
1-2 TBSP. ranch dressing
12 oz. Italian blend cheese
Dash of red pepper flakes (optional)

Preheat oven to 375 degrees and spray a 9x13 inch baking dish with a non-stick cooking spray; set aside

In a large skillet, lightly sprayed with PAM, or another non-stick cooking spray, (and set over a medium heat) place the chicken and cook until no longer pink and the juices run clear.  When the chicken is halfway through cooking, add in the garlic and chopped onion.

Once ready, add the cubed ham and pepperoni to the skillet and stir around for around 1 minute, or just long enough to warm up the meat.  Next, add in the Alfredo sauce, ranch dressing, 2 oz. of the cheese and the dash of red pepper flakes.  Stir everything around until the meat is well coated and allow the mixture to simmer until the sauce is heated through and the cheese is melted.

Place the bowtie pasta in the skillet with the meat and sauce and toss to combine.  Once everything is well coated, pour into the prepared 9x13” baking dish and evenly top with the remaining cheese.  Evenly sprinkle the bacon bits over the cheese and place into the oven for 10-15 minutes, or until the cheese reaches its’ desired consistency.  Remove the dish from the oven and let cool for about 5 minutes. 

If desired, garnish with more Parmesan cheese or red pepper flakes.



Post a Comment