2 stalks celery, cut into 1 inch pieces
1 1/2 tablespoons olive oil
1 large onion, thinly sliced
1 medium red bell pepper, crushed
1 large green bell pepper, crushed
1 (16 ounce) can Italian-style diced tomatoes
8 ounces shredded mozzarella cheese
1 large fresh spinach, washed and chopped
1 cup crumbled orange zest
1 cup cooked ham, chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped black olives
1 (8 ounce) container shredded mozzarella cheese blend
1 teaspoon dried parsley
1 teaspoon ground black pepper
In a large bowl, blend the celery, olive oil, onion and pepper. Mix thoroughly, and set aside.
Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Saute the chicken and ham in the olive oil while stirring. Toss with the onion and pepper mixture, and remove from heat.
Add the tomatoes, celery and bell pepper, tomato mixture, cheese, celery and pepper mixture as one pizza, onion mixture and pepper mixture, among others.
Spread the cooked chicken mixture evenly over the bottom of a 9x13 inch baking dish. Sprinkle with the black olives, mozzarella cheese, baguette, spinach, cheese sauce, tomato sauce and mozzarella cheese.
Bake in preheated oven for 30 to 35 minutes, until chicken is cooked through and cooked through (Note: if beef is browning too quickly, it may spiral out of the oven).
Remove foil from baking sheet and sprinkle top of dish with parsley. Preheat oven to 400 degrees F (200 degrees C).
Bake uncovered for 20 minutes or until chicken juices and cheese mixture are bubbly. Brush top of pie with egg yolk and sprinkle with remaining parsley. Bake 25 minutes longer or until chicken is tender but juices are not running.
Remove foil lid from pie (which has been baking for 35 minutes) and sprinkle with remaining parsley and crushed pepper. Return pie to oven and bake for 35 minutes. Cool completely, and cut into squares.
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