This was inspired from a recipe I found at Suite101.com. It sounded pretty good, except for the thought of cooking chicken in the spaghetti sauce. All I could think about was how runny and greasy that sauce would be. GAG-O-RAMA! So here's what I did instead:
This made enough for 2 dinners and base for soup, so you may want to cut it in half
6-7 russet potatoes about the size of your palm (well, my palm, because you weren't here to measure).
1 large yellow onion
2 tsp black pepper
1 Tbsp bullion
3 lbs boneless skinless chicken breast
1 cup of water
1/4 cup white wine
1 Tbsp McCormick Roasted Garlic & Herb seasoning
1/2 cup chopped red bell pepper
1 jar (28 oz) spaghetti sauce
2 cups shredded mozzarella
1 cup shredded parmesan
Chop potatoes into 1 inch cubes, slice onions and toss both in bottom of crock pot.
sprinkle with black pepper and bullion
Slice chicken into strips and put on top of onions.
Add water, wine and garlic seasoning, then top with chopped red peppers.
Cook on low for 8 hours
Remove chicken to separate plate and spoon potatoes and onions with slotted spoon to put in the bottom of casserole dish. Top with 1/2 of spaghetti sauce and 1/2 of mozzarella. Add chicken & peppers and cover with remaining sauce and cheese. Let it sit for about 10 mins to melt the cheese before serving. Pour the broth and potato/onion/chicken/pepper remnants from crock pot into a bowl to cool in fridge. Once cooled, throw away fat layer and freeze as base for soup.
I really wasn't sure how this would turn out, but the family loved it. In fact, Molly had 3 helpings! We did all agree that it definitely needs some garlic bread to go with it though.