Baked Chicken Panzanella

Have you ever had a panzanella salad?  You know, the Italian bread salad with tons of fresh bread and tomatoes tossed with leafy lettuce?  Well, this quick and easy casserole is a warm spin on said salad. 

The combination of flavors is subtle and amazing - diced chicken with seasoned diced tomatoes, seasoned croutons, and Italian dressing.  Nothing more than that.  Layered and baked, then topped with shredded parmesan, though I bet this would be just as good with an Italian blend or even shredded mozzarella (mom!).  Top it off with some fresh basil and you're good to go.

The croutons might be throwing you off a little, but the combination of some crunchy, some a little soggy really makes for an interesting twist.  I know, just give it a try!

Baked Chicken Panzanella

Baked Chicken Panzanella

What You Need:

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

How You Do It:

1. In a square baking dish, layer chicken, tomatoes,  and croutons. Drizzle with Italian dressing. 
2. Cover and bake 350* 20 minutes.
3. Sprinkle with cheese and bake uncovered additional 10 minutes or until cheese melts.
4. Sprinkle with basil

Baked Chicken Panzanella recipe adapted from Betty Crocker.