Chicken and White Bean Bruschetta Bake

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

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Servings 4

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( 11 ) Ratings

11 Ratings

5 Stars 36%

4 Stars 18%

3 Stars 36%

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Member Reviews ( 6 )

58e041c6-1470-405c-8c44-17aca097395f

Bake-Off® Contest 42, 2006

Shannon Kohn

Simpsonville, South Carolina

ingredients 9
Prep Time 15 min
Total Time 45 min

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

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Directions

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.