Monday, September 22, 2008

Chicken Brushetta Bake

Brooke, if I lived closer to you, I would a) Come to your house nightly for dinner, and b) Kiss you. Seriously.

Brooke posted this Brushetta Chicken Bake a few days ago, and I starred it right away. It was so unbelievably easy and fast to prepare... and it really tasted great! I'm excited to have leftovers for later this week... just imagining the yummy tomato-and-stuffing-goodness is making me happy...

  • 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
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.

BAKE 30 min. or until chicken is cooked through.


  1. Ooo! I starred that baby too. Good to hear it went well for you.

  2. OMG! I just made this on Friday! How funny. I saw it in the Kraft magazine. YUMMMYYYY!!!!


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