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Chicken and White Bean Bruschetta Bake

(12)
  7 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings
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The flavors of Italy fill this baked main dish that is best served in shallow soup bowls.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
% Daily Value
Total Fat
20g
30%
Saturated Fat
10g
51%
Trans Fat
1g
1%
Cholesterol
80mg
26%
Sodium
1880mg
79%
Total Carbohydrate
73g
24%
Dietary Fiber
8g
32%
Protein
40g
40%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
40%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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