Bruschetta Chicken Bake

Name: Bruschetta Chicken Bake
Prep time: 10 min
Total time: 40 min
Yield: 6 servings, 1 cup each
Ingredients: 1 can (14-1/2 oz.) diced tomatoes, undrained; 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken; 1/2 cup water; 2 cloves garlic, minced; 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces; 1 tsp. dried basil leaves; 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

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Recipe by Kraft

Prep Time

10
min.

Total Time

40
min.

Servings

6 servings, 1 cup each

Comfort casserole, meet bruschetta. The perfectly balanced bite of tomatoes, garlic, chicken and mozzarella is the inspiration for this hearty dish.

What You Need

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1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

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Make It

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Heat oven to 400ºF.
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
Top with stuffing mixture. Bake 30 min. or until chicken is done.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

Make Ahead

Prepare and bake recipe as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

Serving Suggestion

Serve with steamed Italian-style vegetables.

Variation

Substitute 13x9-inch baking dish for the casserole dish.

Servings

6 servings, 1 cup each

Healthy Living

Good source of calcium
Low fat
Generally Nutritious
Diabetes Center

Nutrition Bonus

Make this flavorful low-fat chicken recipe tonight as part of an easy weeknight dinner. As a bonus, the cheese is a good source of calcium.

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories	300

Total fat	7g
Saturated fat	2.5g
Cholesterol	75mg
Sodium	670mg
Carbohydrate	26g
Dietary fiber	2g
Sugars	4g
Protein	33g
% Daily Value
Vitamin A	15 %DV
Vitamin C	10 %DV
Calcium	25 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by mjeweeks from Brushetta Chicken bake sounds so good, but left us feeling like the name is missleading and it left... Brushetta Chicken bake sounds so good, but left us feeling like the name is missleading and it left our stomachs unsatisfied. I added sauted onion, garlic and substituted italian stewed tomatoes along with extra italian seasonings..this really helps add flavor..like some other comments suggested. I also used chicken stock in place of water. My husband hated this dish, but my mom loved it. I'm not really a stuffing lover, so that may be why I didn't really care for it. Texture..the inside was mushy, but the top was CRUNCHY. For us Bruchetta does not include stuffing. So if you love stuffing, you love this dish. If not, then pass on this one.

Date published: 2007-01-24

Rated 4 out of 5 by HallieCollins from I looked through the comments others made before using this recipe. I looked through the comments others made before using this recipe. In order to avoid dryness or flat flavors some mentioned, I tweaked the recipe. First, I used Italian style diced tomatoes. Second, I added a can of Campbell's Cream of Chicken & Herbs soup to the ingredients. I mixed the chicken pieces together with the soup and the mozarella cheese. (I used just a sprinkle of cheese for topping.) During the last ten minutes of baking I covered the dish with foil to avoid burning the dressing and cheese. With the changes to the chicken portion I added 5-10 minutes to the baking time.

Date published: 2007-01-12

Rated 4 out of 5 by ldp99mom from My family loved this! My family loved this! I substituted fresh diced tomatoes with added tomato puree in place of canned tomatoes. I substitued chicken broth for the plain water. I also added diced fresh onion to the minced garlic sauteed in 1 tbsp extra virgin olive oil before adding to the Stove Top stuffing mixture. I seasoned the cut up chicken with minced fresh garlic and the basil, then pre-cooked the chicken mixture in 1 tbsp extra virgin olive oil before adding it to the casserole which cut down on the oven baking time. The prep time took slightly longer, but the improved flavor was well worth it!

Date published: 2008-09-15

Rated 5 out of 5 by Maggiexo1 from I made this recipe now twice. I made this recipe now twice. First time I made it, I poured cream of mushroom soup on chicken. Did everything else recipe called for except the tomatoes. The second time I followed the recipe.. Both times I got high ratings from family. As others have suggested too keep stuffing moist during the cooking process. Use broth instead of water and use more than the recipe calls for. If you do this, you shouldnt have too cover it while it cooks. Also too ensure the chicken is cooked through. Cut in small chunks. When they say "bite" size they really mean it. I think this type of recipe though can be done so many ways. Even adding vegetables ontop of chicken then the cheese and stuffing. Great job Krafts!

Date published: 2007-10-25

Rated 5 out of 5 by vivianelaine1 from I made this recipe first for my family, they loved it. I made this recipe first for my family, they loved it. Then the next day made it again took to a family reunion and I have recieved three calls wanting the recipe, it is very easy and tastes great. I sprinkled a little Lawrys seasoning salt over the chicken and the basil then tossed the two items with the chicken so the chicken was coated well, I added more basil than the recipe called for just covered all the chicken and added 2 cups of mozzerella cheese, and I increased the garlic to 2 teaspoons, this was the second time I made it. I was fantastic, and so easy.

Date published: 2006-09-30

Rated 5 out of 5 by SussexMom from I substituted chicken broth for the water, and the meal turned out great. I substituted chicken broth for the water, and the meal turned out great. The recipe couldn't be simpler, which is importatnt since my three children (ages 1-3) attach themselves to me like glue whenever I am in the kitchen! My (fairly picky) husband really enjoyed it, and he commented especially on how tender and moist the chicken remained. We also started trying to come up with variations (like using fresh tomatoes or using rotel tomatoes and mexican spices), which is always the sign of a good recipe for us. We will definitely be making it again!

Date published: 2005-01-05

Rated 5 out of 5 by canineclowns from This was delicious and so easy to prepaare. This was delicious and so easy to prepaare. I only made a few small changes. I lightly salted & peppered the chicken and used Stove-Top Savory Herb Stuffing mix instead of the Chicken variety. I also used 4 cloves of garlic instead of the two that are called for. I'd have liked to substitute chicken broth for the water as one reviewer suggested, but didn't have any on hand. The finished dish was packed with flavor and will be a "regular" at our house. I may also try making it with ground beef, substituting shredded cheddar for the mozarella.

Date published: 2008-05-29

Rated 5 out of 5 by lefogleman from SO EASY! SO EASY!!! SUPER GOOD!! PICKY HUSBAND! My easy, save time changes: Two (12.5) oz cans diced chicken breast (I promise they will never know it's canned by the way the cheese melts on top of the chicken). Instead of water, 1/2 cup roasted garlic chicken broth for more flavor, and extra dried basil. I just shook lots of it on top of the canned chicken for extra flavor. Husband doesn't like "casseroles" and he had seconds last night!! Served with green beans and a simple bag salad--clean up is a breeze with only one bowl and some cans!

Date published: 2008-04-14