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Baked Chicken Panzanella

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Baked Chicken Panzanella
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 6
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Seasoned croutons add crunch and great taste to an easy-to-prepare casserole.

Ingredients

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

Directions

  • 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.
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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
1 1/2g
)
Cholesterol
50mg
17%
Sodium
830mg
35%
Potassium
320mg
9%
Total Carbohydrate
20g
7%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
21g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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