Bruschetta Chicken Bake - Kraft Recipes Top
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Bruschetta Chicken Bake

Prep Time
Total Time

6 servings, 1 cup each

Comfort casserole, meet bruschetta. The perfectly balanced bite of tomatoes, garlic, chicken and mozzarella is the inspiration for this hearty dish.

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Make It

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  • Heat oven to 400ºF.
  • Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  • Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
  • Top with stuffing mixture. Bake 30 min. or until chicken is done.

Special Equipment Needed


Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

Make Ahead

Prepare and bake recipe as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

Serving Suggestion

Serve with steamed Italian-style vegetables.


Substitute 13x9-inch baking dish for the casserole dish.


  • 6 servings, 1 cup each

Healthy Living

  • Good source of calcium
  • Low fat
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Make this flavorful low-fat chicken recipe tonight as part of an easy weeknight dinner. As a bonus, the cheese is a good source of calcium.

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 300
Total fat 7g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 670mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 4g
Protein 33g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Brushetta Chicken bake sounds so good, but left us feeling like the name is missleading and it left... Brushetta Chicken bake sounds so good, but left us feeling like the name is missleading and it left our stomachs unsatisfied. I added sauted onion, garlic and substituted italian stewed tomatoes along with extra italian seasonings..this really helps add some other comments suggested. I also used chicken stock in place of water. My husband hated this dish, but my mom loved it. I'm not really a stuffing lover, so that may be why I didn't really care for it. Texture..the inside was mushy, but the top was CRUNCHY. For us Bruchetta does not include stuffing. So if you love stuffing, you love this dish. If not, then pass on this one.
Date published: 2007-01-24
Rated 5 out of 5 by from Made this for the first time tonight for my sister & her family. Made this for the first time tonight for my sister & her family. It was a HUGE hit!! I did make a few tweaks. I used chicken thighs instead of breasts (a little more fat but they don't dry out) and I cooked them in olive oil, garlic, Italian seasoning and seasoned Italian white wine vinegar prior to putting them in the baking dish. I used Italian seasoning instead of just basil in the stuffing mix. I used diced tomatoes w/green peppers & onions. I used extra cheese. I covered it w/aluminum foil & baked it at 375 for 15 minutes - uncovered it, sprinkled it with more cheese & baked it an additional 15 minutes. Delicious!!! Will be ****** it again for friends this weekend!
Date published: 2015-10-16
Rated 4 out of 5 by from I looked through the comments others made before using this recipe. I looked through the comments others made before using this recipe. In order to avoid dryness or flat flavors some mentioned, I tweaked the recipe. First, I used Italian style diced tomatoes. Second, I added a can of Campbell's Cream of Chicken & Herbs soup to the ingredients. I mixed the chicken pieces together with the soup and the mozarella cheese. (I used just a sprinkle of cheese for topping.) During the last ten minutes of baking I covered the dish with foil to avoid burning the dressing and cheese. With the changes to the chicken portion I added 5-10 minutes to the baking time.
Date published: 2007-01-12
Rated 5 out of 5 by from I made this recipe first for my family, they loved it. I made this recipe first for my family, they loved it. Then the next day made it again took to a family reunion and I have recieved three calls wanting the recipe, it is very easy and tastes great. I sprinkled a little Lawrys seasoning salt over the chicken and the basil then tossed the two items with the chicken so the chicken was coated well, I added more basil than the recipe called for just covered all the chicken and added 2 cups of mozzerella cheese, and I increased the garlic to 2 teaspoons, this was the second time I made it. I was fantastic, and so easy.
Date published: 2006-09-30
Rated 4 out of 5 by from My family loved this! My family loved this! I substituted fresh diced tomatoes with added tomato puree in place of canned tomatoes. I substitued chicken broth for the plain water. I also added diced fresh onion to the minced garlic sauteed in 1 tbsp extra virgin olive oil before adding to the Stove Top stuffing mixture. I seasoned the cut up chicken with minced fresh garlic and the basil, then pre-cooked the chicken mixture in 1 tbsp extra virgin olive oil before adding it to the casserole which cut down on the oven baking time. The prep time took slightly longer, but the improved flavor was well worth it!
Date published: 2008-09-15
Rated 4 out of 5 by from Better than expected Looked interesting. The idea of stove top and canned tomatoes kinda had me wincing. I added a lot more fresh chopped garlic (yum!). My husband cut up the chicken into bit sized pieces. His bites are much bigger than mine. Used a whole package of chicken which was 1.73 lbs. I wish I would have used the other box and doubled it. The chicken could have used some seasoning... it itself was bland. Doing it over, I would have doubled cheese. In the end, I drizzled balsamic vinaigrette over it. That was it's saving graze!.. We will definitely be making this again with a few changes. It was easy and tasted better than I thought. I would give it a 5 after some minor tweaks. But good foundation to go off of.
Date published: 2017-04-22
Rated 5 out of 5 by from I substituted chicken broth for the water, and the meal turned out great. I substituted chicken broth for the water, and the meal turned out great. The recipe couldn't be simpler, which is importatnt since my three children (ages 1-3) attach themselves to me like glue whenever I am in the kitchen! My (fairly picky) husband really enjoyed it, and he commented especially on how tender and moist the chicken remained. We also started trying to come up with variations (like using fresh tomatoes or using rotel tomatoes and mexican spices), which is always the sign of a good recipe for us. We will definitely be making it again!
Date published: 2005-01-05
Rated 5 out of 5 by from Of course it's going to be bland. Of course it's going to be bland. You can't season 1 1/2 lbs of chicken with 1 tsp of basil! With that said, this recipe is a great foundation for a quick, tasty weeknight meal with some minor tweaking. Season the chicken with whatever you would normally use. I used McCormick's poultry seasoning and drizzled olive oil on it. Add the garlic (generously) to the chicken, not the Stove Top, that's already seasoned. I used an Italian seasoned can of diced tomatoes and a drizzle of white wine in the stuffing. With those minor changes, the dish was FABULOUS!! The chicken was really tender and moist and all the flavors worked well together. Next time will try mixing the chicken with kalamata olives, garlic and olive oil and will use feta instead of the mozzarella. Use your imagination, there's no end to the variations!
Date published: 2007-01-31
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