Bruschetta Chicken Bake


1 can (14-1/2 oz.) diced tomatoes, undrained
3 cups croutons
1/2 cup water
2 cloves garlic, minced
4 boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil
1 cup mozzarella cheese, shredded


Heat oven to 400ºF.

Mix tomatoes, croutons, water and garlic just until croutons are moistened.

Layer chicken, basil and cheese in a 13x9-inch baking dish.

Top with tomato mixture. Bake 30 min. or until chicken is done.

NOTE: I like to use the diced tomatoes with basil & onions, but I omit the basil then.

NOTE: I have added pasta to this dish before. Just cook it to al dente while you're getting everything else ready and mix it in with the chicken and cheese before topping it with the tomato mixture. Depending on how moist your mixture is, you may need to add a bit more water/chicken stock/wine.

No comments: