Baked chicken panzanella
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.