Bruschetta Chicken Casserole

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Nutritional Info

Servings Per Recipe: 7
Amount Per Serving
Calories: 323.5

Total Fat: 15.1 g
Cholesterol: 79.9 mg
Sodium: 1,131.4 mg
Total Carbs: 14.2 g
Dietary Fiber: 1.2 g
Protein: 30.2 g

View full nutritional breakdown of Bruschetta Chicken Casserole calories by ingredient

Introduction

Bruschetta chicken casserole is one of my favorite recipes that I’ve adapted from several different recipes. You better believe that this will be put on the meal plans more often. Yum! I know, the serving size is weird, but that's how many thighs were in the package. Bruschetta chicken casserole is one of my favorite recipes that I’ve adapted from several different recipes. You better believe that this will be put on the meal plans more often. Yum! I know, the serving size is weird, but that's how many thighs were in the package.

Minutes to Prepare: 20

Minutes to Cook: 50

Number of Servings: 7

Ingredients

7 chicken thighs, bone-in and skin on (you can remove these as you eat, but it makes the chicken cook up nice and moist)

3 Tbsp Balsamic vinegar, divided (I use Cuisine Perel pomegranate balsamic vinegar)

garlic salt

fresh black pepper

1 (14.5 ounce) can Italian diced tomatoes, drained

1/2 cup water

1 Tbsp garlic paste

1 Tbsp basil paste

onion powder

red pepper flakes

1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups fresh mozzarella cheese, shredded (mine ended up looking like ricotta)

1 cup Parmesan cheese, shredded

Directions

Preheat oven to 400 degrees F. Toss the chicken with 1 Tbsp. balsamic vinegar, black pepper, and garlic salt. Place chicken thighs in a 9×13-inch glass baking dish and put in oven. While chicken bakes, stir together tomatoes, water, balsamic vinegar, garlic paste, basil paste, onion powder, red pepper flakes, and stuffing mix in a large bowl; set aside to soften. Shred cheese in food processor, then mix in with stuffing. Remove chicken from oven after 20 minutes and spread the mixture on top. Bake, uncovered, for 30 more minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user PHRAUGIE.