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Italian Bruschetta Chicken Bake

Serves: 3

I love Stove Top Stuffing as my turkey stuffing but it is also great on its own as a side dish or in this bruschetta bake. Served with a Side Salad makes this a full meal.


Cooking spray

1 tbsp olive oil

¼ cup finely chopped shallots

½ cup diced bell pepper

1 pound chicken breasts

1 tbsp olive oil

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried thyme

Garlic salt or salt and pepper to taste

¼ cup vegetable broth

15 baby bocconcini

1 pack Stove Top stuffing

1 can Aylmer’s diced tomatoes

1 cup shredded mozzarella cheese


  1. Preheat oven 390°F and spray casserole dish with cooking spray

  2. Heat oil in skillet and sauté shallots and bell pepper for five minutes

  3. Chop chicken into bite-sized pieces and add to skillet

  4. Cook until chicken is browned all over

  5. Add oil, basil, rosemary, thyme and garlic salt and mix well until chicken is evenly coated

  6. Pour in vegetable broth and let liquid reduce

  7. Cut bocconcini into half

  8. Mix tomatoes and stuffing together until stuffing is moistened

  9. Pour chicken into casserole dish and top with stuffing mixture

  10. Top with bocconcini

  11. Bake for 25 minutes and sprinkle with mozzarella

  12. Bake for up to 10 more minutes until mozzarella is starting to get golden brown

Serve with a side salad


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