Mommy Hates Cooking

Baked Chicken Bruschetta

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I found this recipe on All Recipes, and I adapted it a bit to fit our taste. It was so easy and really good.  The chicken was full of flavor and the stuffing paired nicely as well!

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Baked Chicken Bruschetta

Yield: 5-6


  • 2 Boneless Chicken Breast, thawed and cut into cubes
  • 1 15oz Can of Diced Tomatoes
  • 1/2 Cup of Water
  • 1/2 Tbsp of Olive Oil
  • 1/4 Tbsp of Basil
  • 1/4 Tbsp of Parsley
  • 1 Box of Chicken Flavored Dry Stuffing
  • 2 Cups of Shredded Mozzarella
  • 1.6oz Dry Italian Seasoning Packet


  1. Preheat Oven to 400*
  2. In a bowl mix the stuffing, tomatoes, water, olive oil, basil, and parsley. This will soften while you get the chicken ready. Once the chicken is cut into cubes place it in the bottom of a 9 x 13 baking dish, then sprinkle 1/2 of the Italian seasoning packet on the chicken.
  3. Next pour the cheese over the chicken. The last layer is the stuffing mixture, then add the remaining seasoning to the top of the stuffing.
  4. Bake in the oven for about 30 minutes.


For an added note, I omitted the salt and garlic from the original recipe. I typically will never use salt, so if you like salt then add it. Also, I did not mean to omit the garlic, I simply FORGOT…that was my Mommy Hates Cooking moment! I thought it came out great though and when I make it again I will still not add the garlic.

I served this with New York Sesame Bagel Chips.

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10 Responses to “Baked Chicken Bruschetta”

  1. amandaposted August 31, 2010 at 5:31 pm

    This looks yummy. Adding chicken to bruschetta is a great idea.


  2. LIfe with the Lebedasposted October 3, 2010 at 6:43 pm

    I made this and it’s one of my absolute favorites!! My entire family loves it!


  3. nails problemposted October 4, 2010 at 12:30 am

    Gosh, I’ve been looking about this specific topic for about an hour, glad i found it in your website! 🙂


  4. Kerrin Parrisposted April 30, 2012 at 5:29 pm

    This looks great, but I found it confusing. Most recipes use teaspoon fractions. I don’t have any measuring spoons for fractions of Tablespoons. Was this a typo?


    • Kristyreplied April 30th, 2012 at 5:42 pm

      It’s not a typo, I have measuring spoons in both teaspoons and tablespoons. 1/2 Tablespoon is equal to 1 1/2 Tsp and 1/4 is a little less than 1 tsp, or you can use the tablespoon and simply fill it 1/2 and 1/4 full.

      • Kerrin Parrisreplied May 1st, 2012 at 6:44 am

        Thanks so much! I loved this recipe. It’s quick and simple to make, and tastes YUMMY! My husband says “it’s a keeper”. The only thing I did differently was to add a clove of minced garlic.

  5. Hazel S,posted November 5, 2012 at 2:15 pm

    Do this freeze well? It sounds yummy!


    • Mommy Hates Cookingreplied November 5th, 2012 at 6:02 pm

      I have not tried to freeze it yet before. The only concern I would have is if the stuffing gets mushy. I would look online at some freezer cooking stuffing recipes to find out how they freezer cook the stuffing. If that does well then it would freezer cook just fine.

      • Hazel S.replied November 5th, 2012 at 7:28 pm

        The stuffing was my concern as well. I’ll give it a try. BTW- congrats on the new baby 🙂


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