Chicken and White Bean Bruschetta Bake

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

Bake-Off® Contest 42, 2006

Simpsonville, South Carolina

can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, drained

package (6 oz) refrigerated cooked Italian-style chicken breast strips, cut into 1-inch pieces

tablespoon balsamic vinegar

1/2

teaspoon salt

can (11 oz) Pillsbury™ refrigerated original breadsticks

cups shredded 6-cheese Italian cheese blend (8 oz)

1/2

teaspoon dried basil leaves, crushed

tablespoon chopped fresh parsley, if desired

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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.