Bruschetta Chicken Bake

This is from Kraft Food and Family magazine...I'm sure it's also available on their website as well.

Serves 6
Oven 400

1 14 1/2 oz. can diced tomatoes, undrained
1 pckg. (6 oz) chicken stuffing mix
1/2 c water
2 cloves garlic, minced
1 1/2 lbs. chicken breasts, cut into bite-sized chunks
1 tsp. dried basil leaves
1 c shredded mozzarella cheese

Place tomatoes with liquid in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing is moistened, set aside. Place chicken in 13 x 9 baking dish. Sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 mins. or until chicken is cooked through.

Normally I make this dish in the winter, when stuffing mix is uber cheap and I've got a stockpile on hand. This time I decided to make my own stuffing mix. I used 3 slices of wheat bread for each dish. I also added some chicken bullion, Italian seasoning, and a citrus-basil rub I had on hand. I discovered too late that the bread didn't dry out as much as I had hoped, so I used about half as much water as the recipe indicated. I omitted the dried basil leaves as well. I also used closer to 1 1/3 cups of shredded cheese.

To go with the dish, since I already had my oven going, I made garlic-roasted broccoli. It's similar to the roasted zucchini I made for our first dinner swap...mix the broccoli with some garlic, olive oil, and salt, spread it on a baking dish and pop it in the oven with the chicken. It takes about 5 minutes to prep and about 20-25 minutes to cook, so I did the broccoli after I put the chicken in the oven and it was all ready at the same time.