I have been collecting cookbooks for decades, and find that sometimes the old recipes are delicious, but often forgotten. The following Cheesy Italian Chicken Bake is adapted from a recipe found in a Bisquick booklet published around 1998. I make my own Master Baking Mix, but if you’re in a hurry and it isn’t already on your shelf, you can use a commercial mix such as Bisquick or Jiffy – just make sure it doesn’t contain sugar.

This casserole is quick to put together, especially when you have cooked chicken in the fridge or freezer. It can also be made with leftover turkey. This is one that shouldn’t be forgotten.

6 Servings

1 1/2 cups cooked chicken breast, cut into 1/2" dice
1 1/2 cups shredded mozzarella cheese, divided
1/4 teaspoon garlic salt
1/4 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
1 1/3 cups marinara sauce, or spaghetti sauce (no meat)

Topping:
2/3 cup master baking mix, or commercial baking mix such as Bisquick®
3/4 cup milk
1/2 cup small-curd cottage cheese
1/4 cup freshly grated Parmesan cheese
2 eggs

1. Preheat oven to 400°. Spray a deep 9" pie pan or 9" square baking dish with non-stick spray.
2. Arrange the chicken chunks evenly over the bottom of the prepared dish. Sprinkle with the garlic salt, Italian seasoning, and pepper.
3. Top with 3/4 cup of the mozzarella cheese and spread the marinara sauce evenly over the cheese.
4. Topping: Whisk together the baking mix, milk, cottage cheese, Parmesan cheese, and eggs until smooth; spread over the pasta sauce.
5. Bake 15 minutes. Remove from the oven, sprinkle with the remaining mozzarella cheese, and return to the oven for 25-30 minutes or until the cheese is bubbly and the topping is set.
6. Let sit 10 minutes before serving.

Amount Per Serving
Calories 295 Calories from Fat 144
Percent Total Calories From: Fat 49% Protein 26% Carb. 25%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 118 mg
Sodium 788 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 0 g
Protein 19 g

Vitamin A 20% Vitamin C 13% Calcium 0% Iron 6%