Bruschetta Chicken Bake

Bruschetta Chicken Bake
2 cans (14½oz) diced tomatoes, undrained
2 pkg (6oz) stove top stuffing mix for chicken
1 cup water
2 tsp. garlic, minced
2 LB boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 tsp. Italian seasoning
Kraft Italian Dressing
2 cups Kraft shredded low-moisture part-skim mozzarella cheese

Preheat oven to 400 degrees F. Place tomatoes with their liquid in a medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Cut chicken into bite sized pieces. Put the basil and Italian seasoning into a medium sized bowl, and place all of the chicken pieces inside, and roll around to coat. Drizzle Italian dressing over the coated chicken, and roll around to coat evenly.

Place one half of the stuffing mix in a 13x9" baking dish. Add chicken, then sprinkle cheese. Top with the rest of the stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

Note: we have tried this dish once before, according to the directions from Kraft, except that I substituted parsley instead of basil. Last night I made this recipe a little differently from the website. The first time around the chicken breasts were bland and flavorless, and I wanted to give the dish some extra umph to make it better. The recipe that is now posted with this dish is the modified version I made last night, and the version I will be using from now on. I hope you enjoy!

Original Recipe
http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx

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