Chicken Baked with Stove Top Stuffing and Cheese
This is a very simple and flexible recipe for a casserole oven-baked dinner assembled from pantry staples and chicken.
James Speed Hensinger
1 1/2 lb Boneless, skinless chicken breasts or thighs cut into bite-size pieces
2 Tbs Butter
2 cloves Garlic, minced or crushed
1 cup Onion, minced
1 pkg Chicken flavor Stove Top Stuffing Mix
1 tsp Dried Basil
1 tsp Dried Italian Seasoning Herb Mix
1 1/2 cup Shredded Cheese - Mozzarella, Monterey Jack, or Pepper Jack
1 can Rotel Original Diced Tomatoes & Green Chilies, undrained
1/2 cup Chicken Stock or Water
Preheat oven to 400 degrees.
Apply cooking spray to a 3-quart casserole (no lid).
Add butter and onions, and microwave on high for two minutes.
Add garlic, and microwave on high for two minutes.
Add all remaining ingredients EXCEPT tomatoes and water. Mix gently with a large spoon.
Add tomatoes and mix.
Add water and mix.
Mixture will be "dry."
Bake 30 minutes or until interior temp is at least 165 degrees and top is toasted.