BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!

BRUSCHETTA CHICKEN BAKE
1 1/2 pounds chicken breasts, cut into bite sized pieces
1 can diced tomatoes with garlic & herbs, undrained
1 package Chicken Stove Top Stuffing
1 KNORR chicken bouillon gel tub
1 cup hot water
2 cloves garlic, minced
1 tablespoon Gourmet Garden Basil paste
4 slices or 1 cup grated  mozzarella cheese
  • Preheat oven to 375°.
  • Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
  • In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
  • In a 9x9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
  • Bake 45 minutes - chicken will be cooked through and stuffing will be beginning to crust.
  • Cut it like a lasagna and serve with salad.


4 comments:

Forgetfulone said...

Sounds delicious! Any idea of the fat content of the knorr or the basil paste?

~3 Sides of Crazy~ said...

0 on the basil paste and I can't get the KNORR page to come up to check it (I used my last one and tossed the box so don't have one to check).
It was delicious and sooooo easy!

Martha@SeasideSimplicity said...

Yummy!!

~3 Sides of Crazy~ said...

Martha you would love this one!!! Such an easy weeknight fix and so full of flavor!