Tuesday, November 3, 2015

Bruschetta Pesto Chicken Bake



Hard to believe we are already into November. It certainly doesn't feel like that around here (which is fine by me!) I am loving the warm weather here in Chicago. I'm trying to take advantage of it while it lasts. Although the warmth isn't stopping me from making one of my favorite casseroles. I've made this tasty Bruschetta Pesto Chicken Bake numerous times but today I substituted sun dried tomato pesto instead of the traditional. It was a hit!

Bruschetta Pesto Chicken Bake
Serves 6 (Approximately  1 Cup)
WW PP=7
Cal 268, Carbs 26.8, Fat 6.3, Fiber 1.5, Protein 24.1


Ingredients
1.5lbs boneless skinless chicken, cut into chunks
1/4 cup pesto (I used sundried tomato pesto)
1 can Italian diced tomatoes, undrained
1 box chicken stuffing mix
1 tsp. garlic powder
1 cup 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!

1 comment:

  1. This is a great bake that we will be having very soon! Thanks so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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