Chicken and Polenta Casserole - JenFit
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 25 min | Yield: 6 servings |
Chicken and Polenta Casserole
Ingredients
- 9 oz Traditional Italia Polenta
- 14 oz Organic Diced Tomatoes plain
- 1/3 cup Marsala Cooking Wine
- 2 cloves Garlic Clove
- 1 cup Red Onion
- 10 oz Grilled Chicken Strips
- 3/4 cup Low-fat Ricotta Cheese
- 1/4 cup shredded parmesan
- 1 1/2 tbsp Hunt's Tomato Paste
Directions
Saute chopped onion in cooking spray for 5-8 minutes. Add garlic, Stir. Add 1 tsp rosemary and 1/2 tsp thyme. Stir in marsala wine, tomatoes, and paste. Stir to boiling; reduce heat, cover, and let simmer for 15 minutes.
Meanwhile, slice polenta in to 1/2" slices. Spray bottom of casserole dish with cooking spray. Evenly place polenta along bottom of dish.
Cut cooked chicken in to bite-sized pieces and stir into tomato mixture. Pour 1/2 of tomato/chicken mix over polenta. Drop ricotta cheese by teaspoon in to casserole dish. Add remaining tomato mixture and sprinkle with grated parmesan cheese.
Bake in a preheated 400 degree oven for 25 minutes.