Bruschetta Chicken Bake

The first time I had this recipe a good friend made it as bruschetta chicken roll-ups . She found the variation of this recipe in the Kraft magazine! Matt and I both loved it, but since then I found a way to simplify it and make it into a casserole because I wasn't talented enough to try rolling it in the chicken! I usually make it with mozzarella as the recipe calls for, but at the last minute I realized I was out. Cheddar worked just fine, and I served it with side of spring veggies in a cracked peppercorn sauce!

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup light Italian dressing (substitute 1/2 cup of water to make recipe lighter)

2 cloves  garlic, minced

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1/2 cup 2% Milk Shredded Mozzarella Cheese 

Directions:  

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, dressing/water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken,. 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 30-45 minutes. 

Makes four servings at 5.5 weight watchers points per serving.