Baked Chicken Panzanella

One of my very favorite time and money saving grocery methods is to ‘cook once, eat twice’. Most meats I prepare are cheaper to buy in bulk, and it takes no more time and dirties no more dishes to throw a couple of extra chicken breast into a marinade. This Baked Chicken Panzanella is SO flavorful and delicious and one of our favorite methods of using leftover chicken. If you are using leftover Chicken, it comes together start to finish in 30 minutes. Also, you can use homemade or your favorite store bought Italian Dressing. We serve it with Italian Style Green Beans or Roasted Lemony Broccoli. Give it a try!

Baked Chicken Panzanella

Ingredients

2 -3 cups cooked and chopped or shredded Chicken

14.5 oz can diced tomatoes with garlic, onion and oregano, drained well

1/4 – 1/2 cup sliced green onions (We use 1/2 cup, but we LOVE green onions. The original recipe called for 1/4 cup)

5 oz package Italian-Seasoned Croutons

1/4 cup of your favorite Italian Salad Dressing

3/4 cup Shredded Parmesan Cheese (Not the canned stuff, it needs to be Shredded)

Fresh Basil Leaves, sliced

Directions

Preheat oven to 350 degrees. In a 2 quart casserole dish layer Chicken, drained tomatoes, Green onions and croutons. Drizzle Italian dressing all over and cover with foil. Bake for 20 minutes. Remove foil and top with shredded parmesan cheese. Bake for 10 minute more or until cheese is melted. Remove from oven and allow to set for 5 minutes. Sprinkle with basil and serve.