The Chicken Bruschetta Bake is a snap to make. Cut up the chicken ahead of time, and you’ll have dinner in the oven in less than 10 minutes. To add more zest to this casserole, I substituted the plain diced tomatoes with the roasted garlic and onion version. Then I sprinkled a 3-cheese blend on the topmost layer. The combination of the garlic, Asiago and Romano was superb.

Ingredients

1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella Cheese
DiGiorno Shredded Parmesan, Romano and Asiago Cheese Blend, to taste

Directions

1. Preheat oven to 400 degrees F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 25 to 30 min. or until chicken is cooked through.

Yield: 6 servings

Source: Yahoo! Food

This has been a favorite holiday recipe in my family for years. You can make the recipe as is, or substitute the broccoli with cauliflower or a vegetable (broccoli, cauliflower, carrot) blend.

Ingredients

2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce – or use shredded cheddar
salt to taste
ground black pepper to taste

Directions

1. Cook rice as directed on box.
2. Saute onions in margarine until done.
3. Cook broccoli as directed on package and drain.
4. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 x 13 inch oven proof dish.
5. Bake for 30 to 40 minutes at 350 degrees.

This tangy, spicy casserole has proven to be a crowd pleaser in my house. For more texture and added “kick” add chopped onion and an arbol chile pod.

Ingredients

4-5 skinless, boneless chicken breasts
1 bottle chipotle barbecue sauce
1 T. southwest seasoning
1 1/2 cups rice, uncooked
1 bag shredded Mexican cheese

Directions

1. Pour about a cup of water and 1 tablespoon of the barbecue sauce into a large deep frying pan. Add the chicken and southwest seasoning. Cook on medium-high until the chicken is browned on all sides.
2. Add the rest of the barbecue sauce and the rice, and then cover the pan. Turn the heat down to Low and simmer for 20 minutes, or until rice and chicken are thoroughly cooked. Top with cheese and simmer until it has melted. Serve immediately.

Yield 4-6 servings