The Table: Oven Buschetta Bake Italian

Oven Buschetta Bake Italian


  • 2 Pounds Skinless, Boneless Chicken Breast Halves – Cubed
  • 1 Teaspoon Salt
  • 1 (15 Ounce) Can Diced Tomatoes With Juice
  • 1/2 Cup Water
  • 1 Tablespoon Minced Garlic
  • 1 (6 Ounce) Box Chicken-Flavored Dry Bread Stuffing Mix
  • 3 Cups Shredded Mozzarella Cheese
  • 1 Tablespoon Italian Seasoning
  • 2 Teaspoons Dry Basil


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray. Saute chicken in a large pan with about 2 tablespoons of olive oil until white.

  2. Toss the cubed chicken with the salt in a large bowl. Stir together tomatoes, water, garlic, cheese, Italian seasoning, basil and stuffing mix in a large bowl; set aside to soften.. Combine the bread and chicken and mix well. Spread the softened stuffing and chicken mixture evenly in the baking dish.

  3. Bake uncovered until about 30-35 minutes.

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