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Chicken and White Bean Bruschetta Bake

Chicken and White Bean Bruschetta Bake
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
The flavors of Italy fill this baked main dish that is best served in shallow soup bowls.
Updated January 7, 2006
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Shannon Kohn
Simpsonville, South Carolina

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) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 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 Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
1880mg
79%
Potassium
750mg
21%
Total Carbohydrate
73g
24%
Dietary Fiber
8g
32%
Sugars
10g
Protein
40g
% 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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