Thursday, October 12, 2017
Bruschetta Pesto Chicken Bake
Brrr...it's chilly outside and cold weather =warm and hearty 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!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
I'd love to hear from you. Please leave your comments below.