Baked Chicken Panzanella

Seasoned croutons add crunch and great taste to an easy-to-prepare casserole.

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Servings 6

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( 5 ) Ratings

5 Ratings

5 Stars

4 Stars 20%

3 Stars

2 Stars 60%

1 Stars 20%

Member Reviews ( 4 )

9039bb75-b928-4bf0-8816-efa02a43a4ca

ingredients 7
Prep Time 10 min
Total Time 50 min

Ingredients

2: cups chopped cooked chicken

1: can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained

1/4: cup sliced green onions (4 medium)

1: package (5 oz) Italian-seasoned croutons

1/4: cup Italian dressing

3/4: cup shredded Parmesan cheese

1/4: cup sliced fresh basil leaves

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Directions

1 Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.
2 Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.

EXPERT TIPS

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Expert Tips

Any cooked chicken will work in this recipe. Use rotisserie chicken or refrigerated cubed cooked chicken. Or use leftover grilled chicken, which would give a slightly smoky flavor to the casserole.

This casserole is a hot version of the Italian bread salad panzanella.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 830mg; 830%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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suebee0619

report Posted Oct. 7, 2012 1:17 PM

I liked the idea a lot although may tweak by doing some kind of crusty toasted garlic bread instead of the croutons and a balsamic vinaigrette dressing just because I prefer the taste. All in all I did like it though. It was a perfect lunch for a cold rainy day.

Vampfair93

report Posted Aug. 31, 2011 7:43 PM

This review is a comment on the one under it. Of course the croutons are going to get soggy espeacially if you put it in the fridge for leftover that's just how it works. Next time why not leave the croutons out until you put it on your plate. That way the croutons don't get soggy if there are leftovers plus it lets others decide if they want croutons too. I haven't tried this yet but I'm planning on making it soon. Hopefully it's as good as it looks.

patienceforj13

report Posted Jul. 31, 2011 11:17 AM

This looked good in theory, but it was just too much crouton for me, and I eat them for a snack! Was kinda bland as well and the croutons became soggy.

dcrlawrence

report Posted May. 19, 2011 4:14 PM

Dry and not as flavorful as I thought it would be. Will not be making this again.