Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into 1-inch cubes
- 8 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup panko bread crumbs
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round springform pan.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add chicken and mushrooms and cook until chicken is cooked through, about 8 minutes. Add oregano, thyme, garlic powder, onion powder, salt, and pepper and stir to combine. Remove from heat.
- In a large bowl, combine mozzarella cheese, Parmesan cheese, ricotta cheese, parsley, and bread crumbs. Add chicken and mushroom mixture and stir to combine.
- Spoon mixture into prepared pan and spread into an even layer. Bake for 25 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving. Garnish with fresh parsley, if desired.
Interesting Facts
- This cheese torte can be served as a main dish with a side salad, or as an appetizer.
- For extra flavor, you can add cooked bacon or sausage to the cheese and vegetable mixture.
- The leftovers can be stored in the refrigerator for up to 3 days.