Cheese Torte with Chicken and Mushrooms

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

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round springform pan.
2. 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.
3. In a large bowl, combine mozzarella cheese, Parmesan cheese, ricotta cheese, parsley, and bread crumbs. Add chicken and mushroom mixture and stir to combine.
4. Spoon mixture into prepared pan and spread into an even layer. Bake for 25 minutes, or until golden brown and bubbly.
5. 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.