INGREDIENTS
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
HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13×9-inch baking dish.
BAKE 30 min. or until chicken is cooked through
METHOD
I used half of the roasted chicken breast for this recipe. The rest will be used for another meal. Maybe a light lunchtime chicken salad.
Cut it into bite sized pieces and place in the bottom of a 9 X 13 baking dish. Sprinkle with 1 cup of mozzarella and 1 teaspoon of dried basil. I only used half a teaspoon, because I purchased diced tomatoes that already contained basil.
In a mixing bowl, combine 1 can of diced tomatoes, 1 package of chicken stuffing, 1/2 cup of water, and two cloves of garlic. A couple of shortcuts: you can purchase diced tomatoes with garlic, which is what I did or you can use the garlic from a jar to save yourself the time in mincing the garlic (and washing your chopper or cutting board). Stir just until the stuffing is moistened.
Now, spread the stuffing mix evenly over the chicken and cheese. Put it into a 400 degree oven and bake for 30 minutes or until the chicken is cooked through.
There you have it. Dinner in under an hour, and you only worked for 10 minutes. Can’t beat that. I served mine with a vegetable medley prepared in the microwave.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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