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December 16, 2016

Bruschetta Chicken Bake

I had a lot of leftover boxes of stuffing from Thanksgiving, so I decided to make a recipe that was on the box for Bruschetta Chicken Bake.

I actually had the recipe torn out from a very old Kraft Foods magazine (from at least a decade ago), but I just never got around to making the recipe until recently!


I tweaked the recipe a bit, since I didn't have chicken breasts nor basil (I used a large can of chicken and no basil). I also baked the casserole in a 9x13 pan.  Next time I'd bake it in a smaller casserole dish.

My husband and I enjoyed it, but my kids didn't care for it because of all the tomatoes.

I'd definitely make it again though, and maybe just add some mozzarella cheese on top to disguise the look of the tomatoes.

It was a super quick and easy recipe!

Bruschetta Chicken Bake

Directions:
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1/2 c water
  • 2 cloves garlic, minced
  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (I used 1 12.5 oz can of chicken) 
  • 1 tsp. dried basil leaves (I omitted this since I didn't have any)
  • 1 c mozzarella cheese
Directions:
  • Heat oven to 400ºF.
  • Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  • Place chicken, then basil, then cheese in 3-qt. prepared casserole dish or 9x13 baking pan. 
  • Top with stuffing mixture. 
  • Bake 30 min. or until chicken is done (since I used canned chicken, I just baked for 20 minutes).

Original recipe found on Kraft Recipes here.

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