Put last night's dinner to good use with this great leftover chicken recipe that takes just 10 minutes to prep. Next time, you'll want to cook up chicken specifically for this Sun-Dried Tomato and Leftover Chicken Recipe.
What You Need
Original recipe yields 4 servings
2 cups chopped cooked chicken
1 cup croutons
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/2 cup chopped red pepper s
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup sliced sun-dried tomatoes
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350°F.
Spoon into 8-inch square baking dish sprayed with cooking spray.
Bake 30 min. or until heated through.
Serve with a mixed green salad and piece of your favorite fresh fruit for dessert.
How to Easily Slice the Sun-Dried Tomatoes
Use kitchen shears to slice the sun-dried tomatoes. This is quicker and easier than chopping with a knife and cutting board.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* 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.