Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

308
Pinterest

0
Email

308
Facebook

0

Chicken and White Bean Bruschetta Bake

(13)

8 reviews

15 min prep time
45 min total time
9 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

308
Print

308

Try These Next

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 10g 51% Trans Fat 1g
Cholesterol: 80mg; 26%
Sodium: 1880mg; 79%
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.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: