Seasoned croutons add crunch and great taste to an easy-to-prepare casserole.
cups chopped cooked chicken
can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained
cup sliced green onions (4 medium)
package (5 oz) Italian-seasoned croutons
cup Italian dressing
cup shredded Parmesan cheese
cup sliced fresh basil leaves
Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.
Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.
Any cooked chicken will work in this recipe. Use rotisserie chicken or refrigerated cubed cooked chicken. Or use leftover grilled chicken, which would give a slightly smoky flavor to the casserole.
This casserole is a hot version of the Italian bread salad panzanella.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.