¾ cup creamed small-curd cottage cheese
1/3 cup grated Parmesan cheese
1 ½ cups cooked chicken, chopped
1 ¼ cups (5 ounces) shredded mozzarella cheese, divided
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried basil
1 can tomato paste (6 oz.)
1 cup milk
2/3 cup Bisquick
¼ tsp pepper
Heat oven to 400 degrees and grease a 10-inch pie plate. Layer the cottage cheese and Parmesan cheese in the pie plate.
Mix the chopped chicken, ½ cup of the mozzarella cheese, garlic powder, oregano, basil and tomato paste. Then spoon over the Parmesan cheese. Beat the remaining ingredients in blender on high speed for 15 seconds, or with a hand beater for 1 minute (or until smooth). Pour into the pie plate and bake for 30 minutes. After, top with the remaining mozzarella cheese and bake 5 to 8 minutes longer (or until a knife inserted in the center comes out clean). Cool for 5 minutes.
Note: This recipe lends itself to every variation imaginable when you substitute ground beef, pork, or vegetables in place of the chicken. This recipe serves eight.