Tuesday, July 17, 2007

Bruschetta Chicken Bake

This is a yummy recipe we got from the Kraft Food Magazine. If you don't get this magazine, it's FREE! So log onto kraftfoods.com and sign yourself up for a copy. It is always full of yummy recipes that are super simple!

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) 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 Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.


Brandon and Brittany said...

We have found that, as is, this dish can be a little dry sometimes. So, we mix the stuffing as it says, but instead of sprinkling italian seasoning on the chicken, we pour a small can of italian diced tomatoes over the chicken and then proceed as the recipe says. (Warning, this does make it soupier, if you don't like soupy casseroles, keep the recipe as is) Oh, and more cheese is ALWAYS yummy!

Jill said...

We love this casserole. I agree with Brittany though, it does need a little more moisure. I usually double the tomatoes that I add to the stuffing mix.