1/2 cup cubed, skinless, boneless chicken breast meat
1/4 cup chopped onion
3 tablespoons white sugar
1 teaspoon butter
6 cloves garlic, minced
2 teaspoons dried minced onion
1 teaspoon ground sage
1 teaspoon dried sage pressed into leaves
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
6 slices bacon, cut into 1/2 strips
4 cups shredded Cheddar cheese, divided
1 medium onion, peeled and sliced
1/2 cup sliced zucchini
1/4 cup sliced green bell pepper
1 cup shredded Monterey Jack cheese
In a large mixing bowl, mix the chicken, onions, sugar, butter, garlic, onion, sage, sage pressed into leaves, oregano, salt, thyme, bacon and cheese. Add 1/2 cup of the chicken mixture, toss and refrigerate overnight.
When ready to serve, spoon the chicken mixture into the cavity of a 16 ounce aluminum foil-lined 9x13 inch baking dish and top with parmesan. Fold cured bacon over the top of the pie and spread to cover. Sprinkle with cheese.
Bake in preheated 350 degrees F (175 degrees C) oven for approximately 45 minutes.
⭐ ⭐ ⭐ ⭐ ⭐