Pizza-fied chicken casserole

Prep : 15 mins Cook time: 25 mins Serves: 4

Ingredients

500 gm Chicken thighs (skinless and boneless), diced
1/2 cup Light Cream Cheese, room temperature
1/2 tsp garlic powder
1/2 tsp onion powder
1 and half cups chopped mushrooms
3/4 cup chopped green capsicum
3/4 cup Napoli sauce (or tomato passata)
1/2 cup shredded mozzarella cheese
12 slices of low-fat salami, cut into triangles
20 Pitted kalamata olives, sliced
Salt & Pepper

Directions

Preheat oven to 180 degrees. Spray an 20 cm X 20 cm baking pan with nonstick spray.

Dice chicken into 2 cm pieces . Season with salt and black pepper. Bring an frying pan sprayed with nonstick spray to medium heat. Cook for about 4 minutes, until cooked through. Transfer to another dish.

Meanwhile, in a large bowl, combine cream cheese with 1/4 tsp garlic powder and 1/4 tsp onion powder. Stir until smooth and uniform.

Remove frying pan from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms and green pepper, and sprinkle with remaining 1/4 tsp garlic powder and 1/4 tsp onion powder. Cook and stir until slightly softened and lightly browned, about 6 minutes.

Transfer frying pan contents to the bowl with the cream cheese mixture. Mix thoroughly.
Place cooked chicken evenly in base of the baking pan (or lasagne dish).
Evenly top chicken with creamy veggies, napoli sauce, mozzarella, chopped salami and sliced olives.

Bake until entire dish is hot and bubbly and mozzarella has melted, about 20 - 25 minutes.