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Recipe: Bruschetta Chicken Bake

bruschetta chicken bakeI like recipes that have a servings size of 4-6 because no matter what I make, there are going to be leftovers and/or they can be considered make-ahead meals that I can freeze as the main dish for a pre-packaged frozen meals. Italian-inspired meals are good ones that can sized up or down as needed, can be quickly prepared and you can season them as you like.

As with all my photography, it tastes better than the photo looks!

PAN
11×7

INGREDIENTS
14.5oz (1 can) diced tomatoes, un-drained
1 package of stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

DIRECTIONS
Mix tomatoes, stuffing mix, water and garlic until stuffing is moist
Layer chicken, basil and cheese in a 11x7inch dish
Top with stuffing mixture
Bake at 400* for 30 minutes or until chicken is done

Comments on this entry are closed.

  • lunchitpunchit February 25, 2011, 5:00 pm

    [New Post] Recipe: Bruschetta Chicken Bake – via #twitoaster http://lunchitpunchit.com/2011/02/brusch

  • Mama Kelly aka Jia February 25, 2011, 9:28 pm

    What a simple and delicious sounding recipe. I don’t tend to keep stuffing mix on hand, but, I bet some lightly toasted bread (cut into cubes) and some extra seasoning would still allow me to make this in mere minutes. YUM

    • Andi February 26, 2011, 11:59 pm

      I have two recipes that use stuffing so I tend to buy a few boxes at Thanksgiving when I see them on sale and make these dishes during the winter. But making your own stuffing works just as well, too!

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