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


(Serves four)

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.