Mmmm … does anything say “fall” more than comfort foods?
This casserole is warm and cheesy, and while I have yet to find a GAPS-style pizza that we really like, this recipe helps me to not miss it as much. The flavor is incredible; also this is one of the first recipes I used that included cheese, which was something that my kids hadn’t eaten in over 4 years.
This recipe is yet another one that I found on the blog Nourished and Nurtured. Please visit the site for the original recipe!
Crustless Chicken Pizza Casserole
2 cup leftover chicken, bite-sized pieces or shredded (you can use the chicken that you made meat stock with)
6-8 oz. pizza sauce
8-12 large fresh basil leaves (optional, but I love the flavor it gives!)
8 oz. mild cheddar cheese (I like to use organic cheddar cheese made from raw milk)
4 oz. grated Parmesan
Pizza toppings of choice (saute mushrooms and other veggies 1st) – I like to use mushrooms, onions, bell pepper, garlic, sausage or seasoned hamburger, etc. Think what you like to have on your pizza and stick those in there! This is a great way to use those veggies from the garden. I like to add sea salt, garlic powder, and onion powder as well.
Layer the ingredients into a large casserole dish in this order:
Basil (after adding this layer, I like to sprinkle some sea salt on top)
½ of the cheddar cheese, shredded by hand
Toppings (your meat and veggies)
Remaining cheddar cheese
Bake at 350 degrees Fahrenheit for 20-30 minutes. It is done when the cheese is starting to turn golden brown on the edges.