We sat out on the patio and enjoyed this with the sound of the waves in the background and the sun just starting to set on the water. It was a way better experience then going out in my opinion, and I didn’t even have to change out of my swimming gear. Even my picky kids gobbled this right up. She served it with a garden salad and some breadsticks and it was a complete meal that I won’t forget. I took a copy of that recipe home with me. I’ll be trying this out for myself soon!
Check out what they are saying about this recipe over at All Recipes:
“This recipe was very quick, cheap and easy! Perfect for a family on a budget and/or a person rushing to get dinner on the table.”
Ingredients
1 1/2 pounds skinless, boneless chicken breast halves – cubed
1 teaspoon Morton salt
1 (15 ounce) can Hunt’s diced tomatoes with juice
1/2 cup water
1 tablespoon minced garlic
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded Sargento mozzarella cheese
1 tablespoon Italian seasoning
Instructions
Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Don’t be afraid to double up on the cheese.
Thanks again to All Recipes for this tasty recipe.
