Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless, skinless chicken breasts (cut into 1" pieces)
  • 2 red peppers (seeded and cut into 1" pieces)
  • 2 small zucchini (halved lengthwise and cut into 1" cubes)
  • 13.75 oz can artichoke hearts (drained and quartered)
  • 8 oz mushrooms (sliced)
  • 1 medium red onion (peeled and diced large)
  • 3 Tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper (divided)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cups marinara sauce
  • 3 Tbsp Parmesan cheese (grated, plus more for topping)
  • 1/2 tsp red pepper flakes (optional)
  • 2 cups Gouda cheese (grated, smoked, or mozzarella or provolone, divided)

Instruction

  • Preheat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray. In a large bowl, toss diced chicken, red bell pepper, zucchini, artichokes, mushrooms and onions with olive oil.
  • Evenly distribute chicken and vegetables on baking sheet spaced as far apart as possible. Use 2 baking sheets if necessary to ensure distance between ingredients. Sprinkle chicken and veggies with salt, pepper, oregano and basil.
  • Roast for about 15 minutes, until tender. Remove from oven then reduce heat to 350 degrees. Cool chicken and veggies slightly, then transfer to a large bowl. Add marinara sauce, Parmesan cheese, red pepper flakes and 1½ cups grated smoked cheese, reserving ½ cup for topping. Gently mix until ingredients are coated with sauce and the cheese is evenly distributed.
  • Pour into a greased 2-qt casserole dish then top with the remaining ½ cup of grated cheese. Bake until bubbly and cheese is completely melted—about 25–30 minutes. Remove from oven, let rest 5–10 minutes then serve and enjoy!