Family Chow Hall

Bruschetta Chicken Bake

September 27th, 2006

Hi folks! Today’s post is going to be quick and simple, as is the recipe I’m putting on the site today.

Straight from a freebie magazine that I rather enjoy — Kraft Food & Family, this recipe was a fast, throw-together meal. The Kraft company likes to mail out this magazine full of recipes requiring their products. The food is usually pretty good, if you like taking prepared foods, adding a twist, and ending up with something new.

If you want to get the Kraft Food & Family magazine, click this link, it will take you straight to their website and you can sign up!

Generally I am more of a do-it-yourself-from-scratch type of a cook, but it’s nice to have some quick and simple meals in your plan for busy days, times when you are letting your kids cook, and times when you just don’t feel like being in the kitchen.

This Italian chicken casserole is a good one:

Bruschetta Chicken Bake
makes 6 servings

1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top stuffing mix
1/2 c. water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts (3 breast halves)
1 t. dried basil
1 c. shredded mozzarella cheese

Preparation is a snap — In a large bowl, combine the tomatoes, stuffing mix, water and garlic. I like to use petite diced tomatoes, the chunks are smaller. Set aside. Cut the raw chicken breasts into bite-sized chunks.

In a greased 9 x 13 pan, place the chicken and then sprinkle it with the cheese and basil. Top the chicken with the stuffing.

Heat your oven to 400 degrees and put the casserole in for 30 minutes. I sprinkled a little parmesan cheese on top of everything, since we are a cheese-loving family.

(Special note for Sophie and Tina - no one in my family minded the tomatoes - even Jake! - making this a good one for picky eaters. I’m sure Andrew would go for this one.)

Entry Filed under: Casseroles, Italian, Recipes, Supper, chicken