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Baked Chicken Panzanella

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By Betty Crocker Kitchens
Updated Dec 11, 2009
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Seasoned croutons add crunch and great taste to an easy-to-prepare casserole.

Baked Chicken Panzanella

  • Prep Time 10 min
  • Total 50 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 cups chopped cooked chicken
  • 1 can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained
  • 1/4 cup sliced green onions (4 medium)
  • 1 package (5 oz) Italian-seasoned croutons
  • 1/4 cup Italian dressing
  • 3/4 cup shredded Parmesan cheese
  • 1/4 cup sliced fresh basil leaves

Instructions

  • Step 
    1
    Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.
  • Step 
    2
    Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.

Nutrition

290 Calories
14g Total Fat
21g Protein
20g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4 1/2g
23%
Trans Fat
1 1/2g
Cholesterol
50mg
17%
Sodium
830mg
35%
Potassium
320mg
9%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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