1 (10 ounce) package frozen mixed vegetables (spinach, carrot, green bell pepper, onions)
1 (8 ounce) bag frozen chopped spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
4 ounces mozzarella cheese, thinly sliced
1 (8 ounce) package cream cheese, softened
1 cup chopped pepperjack cheese
1/2 cup diced green onions
1 egg, beaten
1 tablespoon white sugar
1 teaspoon part-skim ricotta cheese
1 teaspoon lemon zest
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped onion
8 ounces grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 1/2 quart casserole dish.
Put chicken into a medium skillet. Cook and stir over medium heat until chicken is no longer pink, about 15 minutes. Remove chicken from skillet and place in dish. Sprinkle with cheese and cheese/tomato mixture and top with mushrooms and onion. Stir gently.
Place an upright element in the dish. Over the top of the dish, layer the shredded mozzarella cheese, cream cheese, mushroom mixture, mushroom cream cheese, pepperjack cheese and green onion.
Bake uncovered at 350 degrees F (175 degrees C) for 55 minutes. Remove from oven and allow to cool completely before serving.
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