Chicken and White Bean Bruschetta Bake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The flavors of Italy fill this baked main dish that is best served in shallow soup bowls.
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
Instructions
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.
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.
Bake 25 to 30 minutes or until bubbly and top is golden brown. To serve, spoon into individual shallow soup bowls; sprinkle with parsley.
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