Sunday, May 3, 2015

Chicken and White Bean Bruschetta Bake

     This is one of those recipes that sounded better than it tasted but if you were eating it under the stars by a crackling campfire you would definitely give it two thumbs up.  It's very easy to make, in fact, you can stir everything together in your dutch oven.  For ease of preparation and the fact that it's a true belly warmer I would recommend it for your camping recipe file.  In my 12 inch dutch oven, it baked for a total of 40 minutes with 12 coals in a ring around the bottom, 16 in a ring around the lid with 8-10 briquettes spaced evenly in the center.  Serve it would some pasta sauce on the side for dipping to add a bit of extra flavor.

Chicken and White Bean Bruschetta Bake
1 19 oz can cannellini beans, rinsed and drained
1 14.5 oz can diced tomatoes with Italian herbs and garlic, drained
2-3 cups cooked chicken, cut into 1-inch pieces
1 Tblsp balsamic vinegar
1/2 tsp salt
1 11 oz can Pillsbury refrigerated original breadsticks
8 oz (2 cups) shredded Italian cheese blend, divided
1/2 tsp dried basil leaves
1 Tblsp chopped fresh parsley, if desired

     Lightly oil or spray 12 inch, or larger, dutch oven.
     In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
     Unroll dough; separate into 12 breadsticks.
     Cut each breadstick into 4 equal pieces.
     Stir 1/4 of breadstick pieces at a time into bean mixture.
     Stir in 1 cup of cheese.
     Spoon into prepared dutch oven, gently smoothing top.
     Bake at 400 degrees for 25-30 minutes.
     Sprinkle with remaining cup of cheese and continue baking for 10 minutes or until bubbly and golden brown.
     Garnish with parsley. 

Combine all but one cup of cheese and spread
evenly in prepared oven

Bake at 400 degrees for 25 minutes then top with cheese

Bake for 10 more minutes or until golden brown and
cheese has melted

A hearty, carbo-loading kind of casserole

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