1 rotisserie chicken, shredded
1 small package pepperoni
2 cups shredded Italian blend cheese
1 jar Mezzetta marinara sauce
1 small can sliced black olives
1/2 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 package (8 oz) sliced white mushrooms
grated parmesan cheese
crushed red pepper flake
Heat oven to 400. Mix chicken and half the jar of sauce together and spread in a greased 9 by 13 pan. Spread cheese over the top and layer with pepperoni, olives, onions, peppers, and mushrooms. Bake until hot and bubbling, 20 minutes. Remove and let sit 5 minutes, then serve with parmesan and red pepper flakes on the side, if desired.
1 small package pepperoni
2 cups shredded Italian blend cheese
1 jar Mezzetta marinara sauce
1 small can sliced black olives
1/2 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 package (8 oz) sliced white mushrooms
grated parmesan cheese
crushed red pepper flake
Heat oven to 400. Mix chicken and half the jar of sauce together and spread in a greased 9 by 13 pan. Spread cheese over the top and layer with pepperoni, olives, onions, peppers, and mushrooms. Bake until hot and bubbling, 20 minutes. Remove and let sit 5 minutes, then serve with parmesan and red pepper flakes on the side, if desired.
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