Brushetta Chicken Casserole

This is a dish that takes about 7 minutes of prep time and tastes amazing. It's a great one for a busy weeknight, yet it tastes so good that I'm pretty sure the next time I take a meal to someone, this will be it.

This recipe comes straight from a Kraft "Food and Family" magazine.

Preheat oven to 400. In a medium bowl, mix 1 can diced tomatoes (undrained), 1 6oz package of chicken stuffing mix, 1/2 cup water, and 2 cloves garlic, minced. In a baking dish, place a pound or more of boneless skinless chicken, cut into bite-sized pieces. Top with mozzarella cheese and basil (the recipe calls for 1 tsp dried basil but I used fresh basil out of my garden), then top with the stuffing/tomato mixture. Bake for 30 minutes or until the chicken is done. I served it with a simple mushroom rice pilaf (saute mushrooms in butter, add rice and stir for a few minutes, add water and chicken bullion, bring to a boil, cover and simmer until done) and steamed broccoli.



Oh, it's so good. Please make it. And enjoy!