Bruschetta Chicken Bake

Yep, I'm a Food and Family magazine addict. If you haven't subscribed, it's a free publication from Kraft foods. It comes seasonally and is chock full of recipes for that time of the year. So once again, brought to you by Kraft Kitchens (www.kraftfoods.com)...


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 Reduced Fat Mozzarella Cheese

Make It
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 13x9-inch baking dish. (I wasn't sure if layer meant make it like lasagna or make it like a big layer of baked chicken so I chose the lasagna method and layered half the chix, 1/2 tsp basil, 1/2 cup cheese and 1/2 of the stuffing mixture and finished it off with a sprinkle of additional cheesy goodness on top)

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

This got a thumbs up from Antonio and I, and Kaden ate one bite and said it was too tomato-ey. He is not a fan of much tomato based so I made him a plain piece of chicken when I cooked this dish.