Took some of my Magic Chicken and threw this together today…so simple and perfect for a lazy Sunday dinner!
1 (13.8 oz) tube refrigerated pizza crust dough
1 (15 oz) can tomato sauce
1 1/2 tbsp Mama Mia Marinara Sauce Mix
2 cups shredded cooked chicken, preferably “Magic Chicken”
1 cup shredded mozzarella cheese
1 tbsp butter, melted
2 tbsp grated parmesan cheese
Preheat oven to 425. Grease a foil-lined 17×11 inch baking sheet. Press pizza crust into a 15×10 inch rectangle. In small bowl combine next 2 ingredients. Spread 1/2 of sauce on crust to within 2 inches of edges. Top one half of crust lengthwise with Magic Chicken/shredded cooked chicken and mozzarella cheese. Fold long side of crust over filling, roll and press edges to seal. Bake 15 minutes. Brush with melted butter and sprinkle with Parmesan cheese. Continue baking for 5 minutes. Cut into slices and heat and serve with remaining sauce. Make Ahead & Freeze: Prepare through step 3 on greased aluminum foil. Wrap in 2-3 sheets of foil, label and freeze. Thaw completely. Unwrap, place foil with stromboli on baking sheet. Preheat oven to 425°F and continue with step 4.
4 pounds boneless skinless chicken breasts or thighs or any combination of the two
2 cups water or chicken broth
4 tablespoons Onion Onion™ Seasoning
2 teaspoons Garlic Garlic Seasoning
1 teaspoon Seasoned Salt (optional)
Place the chicken in your slow cooker; add remaining ingredients.
Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and shreds easily.
Shred the chicken. Package in 1 quart freezer bags, about 2 cups of chicken per pack.
Makes about 8 cups.