Brushetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
1.Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
3. Top with stuffing. Bake 30 min. or until chicken is done.
SubstitutePrepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.
* Our family doesn't like basil, so I add a little more oregano and use an Italian blend cheese for more flavor. I omit the water as it was too soggy. I also run the tomatoes through the food chopper since we don't like big chunks of tomato. I would recommend marinating the chicken as well. It doesn't pick up much flavor from the tomatoes/stuffing.