Baked Chicken Ricotta Bowls

Over the past few weeks I've been absolutely spoiled with delicious meals from all my dear friends. One of the best things I love about these great meals is finding new recipes. My girlfriend Krista made this fantastic meal...the original recipe is HERE from foodnetwork.com but I am re-typing it cause they added a salad to theirs which kind of confused me when I was looking down the ingredient list. This recipe is EASY, yummy, different, and a perfect recipe to make a lot of and freeze.

Baked Chicken Ricotta Bowls

2 refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
Preheat oven to 375 degrees F. Divide crust into 12 pieces (6 from each) and shape each piece into a ball. Press the balls into the bottom and up the sides of 12 cup muffin tins. Set aside. In a large bowl, combine chicken, ricotta, cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 30 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.