1 (18 ounce) can crushed tomatoes with onion, drained and juice reserved
2 (10 ounce) cans chicken broth
1/2 cup melted butter
2 tablespoons Italian-style seasoning
1/4 teaspoon ground black pepper
4 ounces shredded mozzarella cheese
1 (10 ounce) package frozen mixed vegetables
2 quarts shredded mozzarella cheese
1 tablespoon lemon juice
1 garlic, minced
1 tablespoon dried rosemary
1 (13 ounce) can whole bison steak, rinsed and cut into strips
Place tomatoes in a mixing bowl and stir in the chicken broth. Season with Italian-style seasoning, salt, pepper, cheese, mixed vegetables and mozzarella cheese. Place in freezer at least 2 hours so that your breasts of the chicken can be used and shredded. Fill a 5 quart casserole dish with 1/4 cup of the chicken broth mixture. Sprinkle shredded casserole with cheese mixture.
In a large skillet over medium heat, heat the butter until melted and stirring constantly with a fork. Add the Italian-style seasoning, pepper and onion mixture and stir just until combined. Remove from heat and add chicken mixture. Season with garlic, rosemary and whole bison. Pour over the chicken mixture, resisting with hands if necessary. Top with remaining 1/4 cup soup mix before serving.