Baked chicken panzanella


Baked chicken panzanella

Servings: 6

Preparation time: 50 min



2 cups chopped cooked chicken

1 can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained

4 medium green onions, sliced (1/4 cup)

1 package (5 oz) Italian-seasoned croutons

1/4 cup Italian dressing

3/4 cup shredded Parmesan cheese (3 oz)

1/4 cup sliced fresh basil leaves



1. Heat oven to 350 F. In ungreased 11x7-inch (2-quart) glass baking dish, layer chicken, tomatoes, onions and croutons. Drizzle with dressing.

2. Cover; bake 20 minutes. Uncover; sprinkle with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.



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