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Bruschetta Chicken Bake

A copy of  Kraft's 'what's cooking' fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten, and I'm so glad I did! It's quick and simple and can also be made ahead and refrigerated.



Bruschetta Chicken Bake:
  • 1 19 oz. can diced tomatoes, undrained  (if using 14 oz. can tomatoes, add 1/2 cup water)
  • 1 package (120 g) Stove Top stuffing mix for chicken
  • 2 cloves garlic, minced
  • 1 1/2 lbs. boneless, skinless chicken breasts (or 4 chicken breasts)
  • 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil leaves)
  • 1 cup Tex/Mex shredded cheese
  1. Mix tomatoes, stuffing mix and garlic. 
  2. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).
  3. Sprinkle with basil leaves (I prefer fresh) and shredded cheese.
  4. Cover with stuffing mixture.
  5. Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).
  6. Serve with a green salad.  
* I have also increased the number of chicken breasts from 4 to 6 as well on occasion, and allowed a little longer cooking time (about 45 minutes).



from the kitchen of
recipe file

20 comments:

  1. Lovella ♥September 9, 2008 at 9:26 PM

    oh .. it looks scrumptious . .how come I didn't have that magazine come in my mail.
    Judy, you have a way of making all food look so inviting. . .you did the magazine credit.

    ReplyDelete
  2. naturglede/Randi LindSeptember 10, 2008 at 12:45 AM

    Mmmmmmm... I am hungry. Thank you for sharing:)

    ReplyDelete
  3. BettySeptember 10, 2008 at 4:37 AM

    Does that ever look good! And I love that it has tex mex cheese in it..

    ReplyDelete
  4. RachelSeptember 10, 2008 at 7:43 AM

    I got that magazine yesterday as well and made it my bedtime reading. There are definitely a few recipes I plan to try out this fall!
    Yours looks great.

    ReplyDelete
  5. AnnelieseSeptember 10, 2008 at 7:52 AM

    I never got that magazine... so thank you for sharing. My family loves stove top dressinga and this sounds like a nice easy casserole.

    ReplyDelete
  6. TrishSeptember 10, 2008 at 8:18 AM

    Hmmm...must have been special delivery to you alone Judy....nope, did not get the magazine either. THAT looks terrific. Lovella is right, you did the magazine credit and your photogaphy is wonderful. Another nice fall recipe for all of us to try.

    ReplyDelete
  7. Brenda@CoffeeTeaBooksSeptember 10, 2008 at 8:35 AM

    I gave you an award on my blog!

    ReplyDelete
  8. charlotte mgccSeptember 10, 2008 at 8:48 AM

    i got that magazine and now i will have to take a second look! simple and easy suppers are what works for our family....looks great!

    ReplyDelete
  9. AnonymousSeptember 10, 2008 at 9:44 AM

    I got this magazine yesterday too and am making this for a friend for supper tonight. So glad you tried it out, now I forsure will know that it is good. I am baking fresh french bread and a plum cake too...both from Anneleise's collection of recipes.

    ReplyDelete
  10. AnonymousSeptember 10, 2008 at 12:17 PM

    Does it taste as good as it looks?

    ReplyDelete
  11. AnonymousJanuary 31, 2009 at 11:03 AM

    I use these books and they are great. Fast easy suppers and I usually have everything in my cupboards. Best of all you can receive them free! Just go to the Kraft website.

    ReplyDelete
  12. ShielaMarch 8, 2009 at 9:40 AM

    Hi there, I'd like to know how many it serves. I'm thinking of trying it out tonight!

    ReplyDelete
  13. Kristal SawyerOctober 28, 2010 at 2:43 PM

    So I just made this last night for dinner, but it was really dry. Was I supposed to prepare the stuffing before adding all the other ingredients? Thanks.

    ReplyDelete
  14. Judy October 28, 2010 at 3:25 PM

    Kristal...sorry to hear your chicken bake was on the dry side! I haven't made it since I posted it...but went back to check the original recipe.

    http://www.kraftcanada.com/en/recipes/bruschetta-chicken-bake-87734.aspx

    No, the stuffing is not prepared first. Maybe I will add a little more liquid next time as well. Thanks for the 'heads up'.

    ReplyDelete
  15. Hillcresthome PrimsMarch 3, 2011 at 4:39 AM

    I am making this recipe TONIGHT!

    I am drooling when I saw the picture and I have everything that I need to make this yummy recipe!
    Tricia

    ReplyDelete
  16. DebSeptember 19, 2011 at 5:09 AM

    I made this recipe yesterday for Sunday lunch. It was great. I used a 28oz. size of tomatoes. It was very moist. Our company loved it!

    ReplyDelete
  17. beckyOctober 21, 2013 at 5:16 PM

    This looks lovely! Do you think I'd be alright using the stuffing mix intended for Turkey? We have a box left over after Thanksgiving and company joining us from Scotland on Wednesday! What do you think.....will it make any difference? Thanks, we love using your recipes and share the site frequently.
    Becky Thompson

    ReplyDelete
    Replies
    1. Judy September 19, 2017 at 4:09 PM

      Becky, so sorry I missed this question 'way back when'. I'm sure it would not make any difference if you used stuffing mix for turkey or chicken. The flavour would be the same.

      Delete
  18. UnknownSeptember 19, 2017 at 3:28 PM

    Would this casserole freeze and reheat well?
    Thanks.

    ReplyDelete
    Replies
    1. Judy September 19, 2017 at 4:07 PM

      I have never tried that, so can't give an educated answer. :) But it can be put together so quickly that it hardly pays to make ahead and freeze.

      Delete

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