From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 8-10 servings
1 9-inch purchased refrigerator pie crust
6 eggs, beaten
½ cup ricotta cheese
½ cup mascarpone cheese, softened
2 cups shredded mozzarella cheese
½ cup Asiago cheese
1 cup rotisserie chicken
1 cup diced bell peppers
1 6.5-ounce jar marinated quartered artichoke hearts, including marinade
1 2.25-ounce can sliced olives
1. Preheat Oven to 350º
2. Line a 9-inch pie plate with pie crust according to the package instructions. Set aside.
3. Mix together the eggs, ricotta, mascarpone, mozzarella, Asiago, chicken, bell peppers, artichoke hearts, and olives in medium bowl.
4. Pour the filling into the prepared pie crust. Bake for 50 to 60 minutes or until set and golden.