Sunday, May 6, 2012

An old fallback recipe...

This is a meal I've made so many times I pretty much know the recipe by heart. It's a great, fairly light casserole that would probably feed up to four people, but is okay as leftovers if you're just two like us ;)

BAKED CHICKEN PANZANELLA

2 cups chopped cooked chicken
1 can (14.5 oz) diced tomatoes, drained (the recipe called for the diced tomatoes with garlic, onion, and oregano, but I couldn't find that specific type, I think I used garlic & basic or maybe garlic, onion & basil and it tasted fine)
1/2 cup sliced green onions
1 package (5 oz) Italian seasoned croutons
1/2 cup Italian dressing
3/4 cup shredded Parmesan cheese
1/4 cup sliced fresh basil leaves



~ Heat oven to 350 degrees. In an ungreased 2 quart baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.

~ Cover with foil. Bake 20 minutes. Uncover, top with cheese. Bake about 10 minutes longer. Sprinkle with basil.
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