Monday, April 12, 2010

Bruschetta Chicken Bake

One of my my recent experiments was this chicken casserole which did not use any cans of condensed soup (a new quest of mine...casseroles that do not contain condensed soups...even though ones that do are always delicious, yet I know not the healthiest things in the world!) I keep clipping recipes from magazines and forgetting where they came from once I do actually try them (this clipping obsession began years ago so who knows when or where this particular idea came from originally.) It turned out pretty good, a bit "soggy" but something that I will definitely throw into the rotation and continue to work with, that's for sure!

Bruschetta Chicken Bake
Serves 4

14.5 oz can of diced tomatoes
2 minced garlic cloves
1/2 of a 6 oz package of stuffing mix
1/2 c. water
1 lb chicken tenders cut into bite-sized pieces
1 tsp dried basil
1 c. mozzarella cheese, shredded

  1. Preheat oven to 400.
  2. Mix together tomatoes (undrained), stuffing mix, garlic, and water.
  3. Place uncooked chicken into a 9x9 casserole dish and sprinkle with basil and cheese.
  4. Top the casserole with the tomato and stuffing mixture and bake for 30 minutes or until the chicken is cooked.

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