Wednesday, April 29, 2015

Bruschetta Pesto Chicken Bake



I tend to go through what I like to call "food phases" and this week I'm all about chicken and casseroles. I recently found a recipe for a Bruschetta Chicken Bake on the Kraft Kitchens website that looked really good but I wanted to add pesto to it since we are big fans of pesto chicken. So, I mixed up the recipe a touch and the end result was amazing!


Bruschetta Pesto Chicken Bake
Serves 6
WW PP=8
Cal 301, Carbs 26.5, Fat 8.8, Fiber .5, Protein 30

Ingredients
1.5lbs boneless skinless chicken, cut into chunks
1/4 cup basil pesto
1 can petite diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup reduced fat shredded mozzarella cheese, divided
1/2 cup water

Pre-Heat oven to 400 degrees

Mix tomatoes, stuffing mix, water and garlic powder just until stuffing mix is moistened.

Arrange chicken in a casserole dish sprayed with cooking spray; mix in pesto and half of the shredded cheese. Top with stuffing mixture and remaining cheese.

Bake for 30 minutes or until chicken is cooked through. Enjoy!

6 comments:

  1. My family would love this. Pinning!

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  2. What a great idea! And it looks so good! I am gluten free so I will look for a gluten free stuffing, or make my own. Thanks for sharing the recipe, I am sure that my family would love this!

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  3. This looks yummy. I love anything with chicken in it. Thank you for sharing at the Thursday Favorite Things Blog Hop!

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  4. We would really enjoy y our Bruschetta Pesto Chicken Bake. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Ooh, sounds so good! Thanks for sharing at the #HomeMattersParty - we hope to see you again next week. :)

    ~Lorelai
    Life With Lorelai

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