Pampered Chef's Chicken Parmesan Soup

This recipe is from Pampered Chef's Season Best Fall 2012 Recipe Cookbook.  My friend Colleen was looking through the catalog at work and requested it and I made it up on a rainy weekend night. It was fabulous easy and done in the microwave in the deep dish baker. 1/4 of a 16-oz (450-g) loaf French bread

2 tbsp (30 mL) olive oil

3 tbsp (45 mL) Garlic & Herb Rub, divided

1 1/2 cups (375 mL) unsalted chicken stock

2 cups (500 mL) marinara sauce

1 can (14.5 oz)  diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

2 1/2 cups diced cooked chicken breasts ( I used 2 chicken breasts)

3 garlic cloves ,pressed

1 oz (30 g)  fresh Parmesan cheese ,grated

3/4 cup (175 mL) shredded mozzarella cheese, divided  Cut bread into 3/4-in cubes  (You should have about 2 cups) Toss bread cubes, oil and 1 tbsp (15 mL) of the rub in Deep Covered Baker. Microwave bread cubes, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of Parchment Paper to cool. Stir stock, remaining 2 tbsp rub, marinara sauce, tomatoes, chicken and garlic pressed into baker. Microwave, covered, on HIGH 11–13 minutes or until soup is hot. Carefully remove baker from microwave and stir in Parmesan. Top soup with half of the mozzarella and sprinkle with half of the croutons.  Top with remaining mozzarella. Let stand, covered, 2–3 minutes or until cheese is melted. Serve soup with remaining croutons. And yes I used the whole 2 cups of shredded mozarella ! Yield: 6 servings