Archive for March 30th, 2013

This easy-to-make casserole is great for a family dinner (serves 4). Double the recipe, and make 2 casserole dishes-worth for a tasty meal for guests, or for a wonderful addition to a book club or readers’ group get-together or any other pitch-in. Like my last recipe, Drop Sugar Cookies, Oven Baked Chicken Bruschetta usually gets rave reviews.

Oven Baked Chicken Bruschetta


4 boneless, skinless chicken breasts

1/2 cup Newmans (or other brand) Sundried Tomato Dressing

2 tomatoes chopped

1/2 cup shredded mozzarella cheese

1 teaspoon dried basil OR 1/2 cup chopped fresh basil


1-Place chicken in zip lock bag, add dressing, seal tightly, then turn bag several times until coated.

2-Refrigerate 10 minutes, or marinate all day.

3-Pre-heat oven to 350°F and spray a 9×13 casserole dish with vegetable cooking spray (like Pam).

4-Remove chicken from bag and place in casserole dish. Then, bake for 30 minutes.

5-Meanwhile, combine chopped tomatoes and basil. Set aside.

6-Take chicken out of oven after 30 minutes, top with tomato mixture, and then sprinkle with cheese.

7-Put casserole back in the oven. Bake for another 10-15 minutes, or until chicken is done.


1-When I’m taking this casserole to a pitch-in dinner, after baking, I usually slice the breasts in half. This makes the portion size smaller, and doubles the number of guests able to have a generous taste of the scrumptious chicken.

2-Add a salad and hearty bread (or rolls) to Oven Baked Chicken Bruschetta for a delicious meal.

Appearing Monday on Whimsical Words: a guest post from Maryland writer, Patricia Valdata, author of several books including The Other Sister.

Read Full Post »