FOUR-CHEESE ITALIAN CHICKEN CASSEROLE

Four-Cheese Italian Chicken Casserole image

Provided by Larry Cline @larrywcline-1309

Number Of Ingredients 14

2 tablespoon(s) olive oil
one yellow onion, chopped (divided use)
one red bell pepper, diced
16 oz bag(s) cauliflower rice
one package(s) italian dressing mix
½-1 teaspoon(s) garlic salt
1 cup - shredded mozzarella cheese
16 ounce(s) ground chicken (or diced chicken breast)
14 oz jar(s) pizza sauce
8 ounce(s) neufchatel or cream cheese, cubed
1 cup - shredded cheddar cheese
2.5 oz can(s) sliced black olives, drained (optional)
4 tablespoon(s) grated parmesan cheese
1 tablespoon(s) dried parsley

Steps:

Saute half of the chopped onion in the olive oil. Add the bell pepper and cauliflower rice, and continue to saute until softened. Stir in the Italian dressing mix and garlic salt.
Spread vegetables in a greased slow cooker*. Top with the shredded Mozarella cheese.
Using the same skillet, saute the ground chicken with the remaining onion. When browned, stir in the pizza sauce and cream cheese. Simmer until smooth, then spoon over the vegetable layer in the cooker.
Top with grated Cheddar and black olives. Combine the dried parsley with the Parmesan cheese, and sprinkle over the top.
Cover with lid, and cook on LOW for 1-2 hours.
*May also be cooked in a 9x9-inch baking dish: bake uncovered for 20 minutes at 375°.