Creamy Mushroom Chicken Bake

Creamy Mushroom Chicken Bake

Ingredients:

• 1 loaf Rhodes dough thawed and risen (If you want to do 2 loafs of Rhodes dough you can. Don't double your inside but it is easier to wrap everything up with 2 loaves and less likely to spill open while cooking)

In a saute pan combine these ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 C. fresh mushrooms, sliced
• 2 cloves of garlic, minced
• 1/2 C. yellow onion, diced 

After all is sauteed remove from pan and set aside, place 2 C. raw cubed or striped chicken breast in pan and cook until done

In a bowl put all cooked ingredients in and add:

• 1/2 C. sun dried tomatoes italian style (drain off oil and rinse or it will be to oily)
• 1 C. shredded mozzarella
• 1 C. shredded parmesan
• 1 tsp. dried oregano (crush herbs in your hand before adding)
• 1 tsp. dried basil
• 1 C. heavy cream
• 1 tsp. kosher salt

Mix it around with a spoon.

Roll out your dough onto a 13x9 pan (or I use a cookie sheet). It should still be about 1/4 in. thick.

Place chicken mixture onto dough and fold up like you would a very large burrito.

Brush the top with olive oil and sprinkle 1-2 Tbsp. of italian bread crumbs over the top.

Bake on the lowest rack in the oven at 350 degrees for 30 to 40 min. If top is getting too brown then reduce heat to 300 degrees.

Let the Chicken Bake stand for 15 to 20 min. before cutting into. Place a piece of saran wrap or foil over the top and then put a clean kitchen towel or 2 over it. It will stay warm and allow the insides to coagulate. (that word is gross)

Enjoy! We just cut into it with a big knife and cut it into slices. Like a HUGE calzone. So good!