Baked Chicken Panzanella

Baked Chicken Panzanella

Seasoned croutons add crunch and great taste to an easy-to-prepare casserole.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

6

servings

2
cups chopped cooked chicken
1
can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained
1/4
cup sliced green onions (4 medium)
1
package (5 oz) Italian-seasoned croutons
1/4
cup Italian dressing
3/4
cup shredded Parmesan cheese
1/4
cup sliced fresh basil leaves
  1. Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.
  2. 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.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 50mg;
  • Sodium 830mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.