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Brushetta Chicken Bake


  • 14½ ounces diced tomatoes, undrained
  • 6 ounces Stove Top Stuffing Mix for Chicken
  • ½ cup water
  • 2 cloves garlic, minced
  • 1½ lb. chicken tenders
  • 1 tsp dried basil leaves
  • 1 cup shredded mozzarella cheese

Preheat oven to 400°. Place tomatoes in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13×9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mix.

Bake 30 minutes, or until chicken is cooked through.

Makes 6 servings

Source : Kraft Food & Family / Winter 2007

This is a “try again” recipe. We had it before and gave it 2★’s. Originally it called for chicken breasts cut into bite size pieces. Part of the rating comes from how easily I find it to prepare. Handling chicken is not one of my favorite kitchen jobs. In using chicken tenders, I eliminated this need. Now, my tenders were frozen, which meant that it took much longer to bake. There was not much time between deciding what dinner would be and making dinner. I would recommend allowing the chicken to thaw if yours also happens to be frozen! As we were still in “crazy” week I cheated and got the bag of pre-shredded cheese.

Second time around was an improvement. I didn’t make a note of why we didn’t like it last time, my guess would be the stuffing was soggy, but because it required extra baking time to get the chicken cooked, the stuffing was anything but soggy.

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