Bruschetta Chicken Bake (7)
by TheFrenchKitchen
Very simple and practically no prep time, and it taste good too!
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 1/2 pounds Chicken ; boneless, skinless
- 2 teaspoons Italian seasoning
- 1 package Stuffing Mix ; chicken flavored
- 1 1/2 cups water
- 1 can (28 oz.) Italian-style diced tomatoes ; well drained
- 2 cloves Garlic ; minced
- 1/2 cup Shredded Mozzarella cheese
INSTRUCTIONS
- Cut chicken into cubes.
- Oven to 400.
- Place chicken in 13X9 baking dish.
- Sprinkle with Italian seasoning.
- Combine stuffing mix and water.
- Spread tomatoes and garlic over chicken.
- Sprinkle with cheese.
- Top with stuffing mixture.
- Bake 30 minutes or until chicken is cooked thorugh.
NOTES
![](http://images.bigoven.com/image/upload/t_recipe-48,d_avatar-default.png/avatar/thefrenchkitchen.jpg?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
TheFrenchKitchen
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (171g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 416 | ||
| Calories from Fat: 145 (35%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 16.1g | 21 % | |
| Saturated Fat 4.8g | 24 % | |
| Monounsaturated Fat 5.6g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 69.8mg | 21 % | |
| Sodium 972.4mg | 34 % | |
| Potassium 319.6mg | 8 % | |
| Total Carbohydrate 41.9g | 12 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 40.5g | ||
| Protein 24.5g | 35 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 416
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.