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Friday, March 16, 2012

Chicken Bruschetta Bake

This freezes well and is wonderful for social gatherings or church potlucks.  It is simple, yet creative and includes the Italian taste that is so delicious.  Enjoy!


1 1/2 pounds boneless, skinless chicken breast halves, cubes
1 tsp. salt
1 (15 oz.) can diced tomatoes
1/2 cup water
1 T. minced garlic
1 (6 oz) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese   
1 T Italian seasoning


Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. 
Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Happy Munching!


Chicken and Gnocchi Soup

 If you love soup, you'll love this creamy and filling soup! Olive Garden serves it unlimited for only $4.95.  Miss Grace gets it every time we go to Olive Garden.  We hope you enjoy it!


1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1 (16 oz) package mini potato gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg (optional)


Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Happy Munching!