Diva Tasting: Bruschetta Chicken Bake…

Bruschetta Chicken Bake 1 


  • 2 Pounds Skinless, Boneless Chicken Breast Halves – Cubed
  • 1 Jar Marinated Artichoke Hearts Chopped
  • 1 Teaspoon Sea Salt
  • 1 (15 Ounce) Can Diced Tomatoes With Juice
  • 1/2 Cup Chicken Broth or Bullion
  • 1 Tablespoon Minced Garlic
  • 1 (6 Ounce) Box Chicken-Flavored Dry Bread Stuffing Mix
  • 2 Cups Shredded Provolone Cheese
  • 3 Tablespoons Italian Dressing


  1. Preheat oven to 400 degrees F. Spray a 9×13-inch glass baking dish with cooking spray.
  2. Toss the cubed chicken with the salt and artichoke hearts in a large bowl. Place the chicken and artichokes in a layer into the bottom of the baking dish.
  3. Stir together tomatoes, broth, garlic, Italian Dressing and stuffing mix in a large bowl; set aside to soften.
  4. Sprinkle the cheese on top of the chicken and artichokes, Spread the softened stuffing mixture on top.
  5. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s