Chicken Bruschetta Bake

bruschetta chicken bake

I made a great dinner tonight. It was based off the Chicken Bruschetta Bake recipe found on the back of a Kraft stuffing box (or here). Since I’m a poor college student, I made a few modifications. Instead of plain diced tomatoes I used a can of Rotel, and in lieu of mozzarella I used Parmesan. For a college student sized version here’s what I did:


1/3 box of stuffing
1/3 can of Rotel
2 T water
1/2 chicken breast
2 T Parmesan Cheese
1 t Italian seasonings.
1 t Olive oil

Instructions: coat the bottom of a casserole dish (or whatever dish is handy: loaf pan, muffin tin, makeshift aluminum pan) with the olive oil. Cut the chicken into bite size pieces and place on the bottom of the dish. Sprinkle the Italian seasonings and Parmesan cheese over the chicken. In a separate bowl mix the stuffing, Rotel, and water. Put that mixture on top of the chicken. Bake at 400°F for about 15 minutes (or until the chicken reaches 165°F). If you want the top extra crunchy switch the oven to broil and leave it in for about 3 more minutes.

If you want to make a family sized serving:

1 Can Rotel
1 Box stuffing
1/2 Cup water
1-1.5 lbs chicken
1/4 cup Parmesan cheese
2 T Italian Seasonings
1 T olive oil

Plan to bake it for more like 30 minutes.

MAKE SURE THE CHICKEN REACHES 165°F. I just wrote a paper about the bird flu, and you do not want to put you and your loved ones at risk (public service announcement courtesy of GEOG 323: The geography of infectious diseases).



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