Baked Chicken Panzanella
2 cups chopped cooked chicken
1 can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained
1/4 cup sliced green onions (4 medium)
1 package (5 oz) Italian-seasoned croutons
1/4 cup Italian dressing
3/4 cup shredded Parmesan cheese
1/4 cup sliced fresh basil leaves
Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.
Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.
From here.
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