Here’s a great recipe that we’ve had twice this month already! Both times, I just happened to have all the ingredients on hand (I love it when that happens!).
I’m always a little reluctant to cook things that require me to turn on my oven in the Summer time, but I don’t seem to notice that much of a difference in temperature, so lately I just do it. Do you try to avoid turning your oven on in the Summer too?
Okay…let’s get to the recipe!
Bruschetta Chicken Bake
I love that my kids love this recipe too. That’s a biggie for me. (play on words intended)
Here’s the recipe:
Bruschetta Chicken Bake:
1 28oz. Can whole tomatoes
1 pkg. Chicken Stove Top Stuffing
2 cloves of Garlic minced
1 1/2 lb. boneless skinless chicken breast cut into bite size pieces
1 TBL. dried basil
1 Cup shredded mozzarella
Preheat oven to 400 degrees. Break up tomatoes into small pieces. Add the minced garlic. Next add the stuffing to the tomatoes and all the liquid. Stir it together until it’s all moistened. Place chicken pieces in a 9×13 pan and sprinkle with dried basil and cheese. Top with stuffing and tomato mixture. Bake for 30 minutes at 400 or until chicken is cooked throughout. Serves 6. Serve with a green salad and fresh fruit.
*recipe adapted from Kraft Recipes
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