Bake-Off® Contest 42, 2006
Simpsonville, South Carolina

Chicken and White Bean Bruschetta Bake

The flavors of Italy fill this baked main dish that is best served in shallow soup bowls.

(12)
7 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

Ingredients

1
can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, drained
1
package (6 oz) refrigerated cooked Italian-style chicken breast strips, cut into 1-inch pieces
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1
can (11 oz) Pillsbury™ refrigerated original breadsticks
2
cups shredded 6-cheese Italian cheese blend (8 oz)
1/2
teaspoon dried basil leaves, crushed
1
tablespoon chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
  • 2 Unroll dough; separate into 12 breadsticks. Cut each breadstick into 4 equal pieces. Stir 1/4 of breadstick pieces at a time into bean mixture. Stir in 1 cup of the cheese. Spoon into baking dish, gently smoothing top. Top evenly with remaining 1 cup cheese; sprinkle with basil.
  • 3 Bake 25 to 30 minutes or until bubbly and top is golden brown. To serve, spoon into individual shallow soup bowls; sprinkle with parsley.
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
  • 2 Unroll dough; separate into 12 breadsticks. Cut each breadstick into 4 equal pieces. Stir 1/4 of breadstick pieces at a time into bean mixture. Stir in 1 cup of the cheese. Spoon into baking dish, gently smoothing top. Top evenly with remaining 1 cup cheese; sprinkle with basil.
  • 3 Bake 25 to 30 minutes or until bubbly and top is golden brown. To serve, spoon into individual shallow soup bowls; sprinkle with parsley.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
1880mg
1880%;
Total Carbohydrate
73g
73%
(Dietary Fiber
8g
8%
  Sugars
10g
10%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
45%;
Iron
40%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet