Friday, January 9, 2009

Bruschetta Chicken Bake

I just can't seem to get it together since the flurry of cooking and baking over the holidays. We have been so busy (with lots of fun stuff!) that when I have a free night, I use my time to get to the gym and go food shopping. Not to mention we are getting our bathroom redone so I couldn't keep my house clean right now even if I tried.

So when I was looking for something to make this week, this dish came to mind. I have made it several times before, but we have never eaten it! I always make it to bring to friends who have just had babies, since it is so easy to put together, travels well, and reheats well.

In order to make this for just Chuck and myself, I adjusted almost all of the original ingredients so that we didn't have tons of leftovers. My version can serve four if you have tiny eaters, but if you have 4 adults eating, I would make a little more just to be safe! It is a simple dish with simple ingredients - Chuck and I really enjoyed it!
*Note* When I make this to bring to someone else, I like to cook the chicken first. Something weirds me out about handing someone a casserole dish with raw chicken. That way you don't have to bake it at all before you give it to them - make sure to give them the baking instructions though!

Bruschetta Chicken Bake
adapted from
Makes 3-4 servings
1 can (14.5 ounce) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for Chicken
1 1/2 teaspoons minced garlic
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves.
1 1/2 cups shredded mozzarella cheese
chicken broth, as needed
Preheat oven to 400 degrees F. Spray 11 x 7 baking dish with cooking spray.
Empty tomatoes into medium bowl. Add stuffing mix and garlic; stir until just moistened.
Place chicken into prepared baking dish. Cover with basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through. Check after about 20 minutes and if it's getting too dry, pour a few spoonfuls of chicken broth over it.
Sad, sad camera pics :(


Kristen616 said...

Wow that looks really great! What a perfect weeknight meal. I can't wait to try it...thanks!

What's Cookin Chicago said...

What a great use for stuffing outside of the holidays!

Brooke said...

Mmmm - I really like this dish! I need to make it again soon.

The Blonde Duck said...

Looks savory and perfect for dinner! You're like the comfort food queen--I love it!

The Blonde Duck said...

And thanks for the muffin tin tip! I'm going to make pop overs this weekend--do you have any expierence with that? I can't decide between a muffin tin and ramekins.

Anonymous said...

I was *JUST* thinking about a bruchetta chicken yesterday b/c I have all these tomatoes to use. THis looks GREAT!

Anonymous said...

Hi! I made this over the w/e and the hubby and I really enjoyed it. Although I was wondering how do you cook the chicken (when you bring the casserole to someone) you fry it or boil it? I baked it longer b/c I really like my chicken to be cooked and figured the next time I would cook it prior to baking it as well. I hope that makes sense?


Colleen said...

@ Anonymous - when cook the chicken first I make it exactly like I do the shredded chicken (are you the same anonymous asking me about that one too?)I have on the blog. Execept just but it into chunks instead of shredding and you are all set!

Anonymous said...

Yep, thats me (I don't have a blog or i'm just "anon")! Obviously, I love your blog! thanks!
P.S. and I'd probably just need to bake it for a shorter amount of time right?

test it comm said...

This sounds easy and tasty!

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.