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 kraftfoods.com
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 :(
Wow that looks really great! What a perfect weeknight meal. I can't wait to try it...thanks!
ReplyDeleteWhat a great use for stuffing outside of the holidays!
ReplyDeleteMmmm - I really like this dish! I need to make it again soon.
ReplyDeleteLooks savory and perfect for dinner! You're like the comfort food queen--I love it!
ReplyDeleteAnd 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.
ReplyDeleteI was *JUST* thinking about a bruchetta chicken yesterday b/c I have all these tomatoes to use. THis looks GREAT!
ReplyDeleteHi! 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)...do 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?
ReplyDeleteThanks!
@ 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!
ReplyDeleteYep, thats me (I don't have a blog or website..so i'm just "anon")! Obviously, I love your blog! thanks!
ReplyDeleteP.S. and I'd probably just need to bake it for a shorter amount of time right?
This sounds easy and tasty!
ReplyDeleteThis 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.
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