Bruschetta Chicken Bake

It’s not often that I find a recipe that all three of us love and is easy to throw together.  This is one of those recipes.  It is super easy to throw together, and tastes just as good as leftovers the next day.  Plus, the ingredients are ones I almost always have on hand, so it makes a great last minute dinner as well (which happened tonight).

Bruschetta Chicken Bake

1 can (14-1/2 oz.) petite diced tomatoes, undrained
1 pkg.  (6 oz.) STOVE TOP Low-Sodium 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 2% Milk Shredded Mozzarella Cheese
 
Heat oven to 400 degrees.  Mix tomatoes, stuffing mix, water, and garlic just until stuffing is moistened.
 
Layer chicken, basil, and cheese in a 3 quart casserole or 13×9 baking dish.
 
Top with stuffing.  Bake 30 minutes or until chicken is done.
 
Source:  Slightly adapted from Kraft Recipes

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