Saute 1 chopped onion in 3T olive oil until it begins to soften.
Add 2 cloves minced garlic.
When the garlic is fragrant, add 2t dried oregano, salt and red chili flakes.
Then add either 1 jar of Valicenti's Red Gravy, along with 1 pint of Long Wind Farm Cherry tomatoes, halved. Simmer for 20 minutes, or until the cherry tomatoes have started to break down.
Preheat oven to 425.
Add 4 cups of shredded cooked chicken (maybe from that stew hen you made broth with), mix, heat for 5 minutes, and then transfer to a 9x13 baking dish.
Tear a ball of mozzarella into chunks and sprinkle them over the top.
Scatter 2 cups of breadcrumbs on top, and some freshly ground black pepper.
Bake for 20 minutes, until everything is bubbling and golden.
Enjoy with farro, barley, pasta, or potatoes.
