If you are looking for an easy week night meal then I would put this one next on your list.
I first made this recipe about a year ago and I have made it a few times since then. That is how much I like this casserole. I am not sure why but I am a HUGE fan of stuffing. Homemade, store brand, Stoffer’s, I love it all! On Thanksgiving Day I am the girl that has ½ of her plate loaded with stuffing! Don’t judge me! =)
The original name of this dish is called Bruschetta Chicken Bake but I don’t like it! Have you ever had Bruschetta with chicken on it? I doubt it! =) This dish is not bruschetta, it is more like a chicken stuffing casserole. Yup, that sounds a lot better.
After making this dish I thought that I could very well use pork chops instead of chicken and I was right. When using pork chops it tasted pretty good but I do have to say that I like this recipe better with chicken. Feel free to give them both a try! =)
I did make some changes to the recipe. They will be noted below.
1 1/2 pounds skinless, boneless chicken breast halves – cubed (I used 3 chicken breasts and I didn’t cube them.)
1 t. salt (Did not add.)
1 (15 oz.) can diced tomatoes (with juice)
1/2 cup water
1 T. minced garlic
1 (6 oz.) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese (I used Cheddar/Colby mix just because I didn’t have any mozzarella on hand.)
1 T. Italian seasoning
Preheat oven to 400 degrees.
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, water, garlic, and stuffing mix in a large bowl; set aside to soften.
Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning.
Spread the softened stuffing mixture on top.
Bake uncovered for about 30 minutes.