So when I was looking for something to make this week, this dish came to mind. I have made it several times before, but we have never eaten it! I always make it to bring to friends who have just had babies, since it is so easy to put together, travels well, and reheats well.
In order to make this for just Chuck and myself, I adjusted almost all of the original ingredients so that we didn't have tons of leftovers. My version can serve four if you have tiny eaters, but if you have 4 adults eating, I would make a little more just to be safe! It is a simple dish with simple ingredients - Chuck and I really enjoyed it!
*Note* When I make this to bring to someone else, I like to cook the chicken first. Something weirds me out about handing someone a casserole dish with raw chicken. That way you don't have to bake it at all before you give it to them - make sure to give them the baking instructions though!
Bruschetta Chicken Bake
adapted from kraftfoods.com
Makes 3-4 servings
1 can (14.5 ounce) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for Chicken
1 1/2 teaspoons minced garlic
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves.
1 1/2 cups shredded mozzarella cheese
chicken broth, as needed
Preheat oven to 400 degrees F. Spray 11 x 7 baking dish with cooking spray.
Empty tomatoes into medium bowl. Add stuffing mix and garlic; stir until just moistened.
Place chicken into prepared baking dish. Cover with basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through. Check after about 20 minutes and if it's getting too dry, pour a few spoonfuls of chicken broth over it.
Sad, sad camera pics :(