Bruschetta Chicken Bake

Before I move on to today's recipe (for which I have no photo), here are my kiddos dressed for Halloween this year:

I can't believe it's almost a week into November.  This time of year flies by for me with all of our fall activities and a busy work schedule.  I have been pretty proud of my ability to still put a hot meal on the table on weeknights after work and soccer and other stuff but it's involved some shortcuts, like this recipe where a box of Stove Top stuffing features prominently.  I love stuffing and I haven't had Stove Top in years but it was delicious - perfect fall comfort food.

This was a crowd pleaser - my kids picked off the stuffing (how weird are they??  They also don't like potatoes which I don't get) but ate the cheesy chicken underneath.  My oven tends to cook fast (not hot, just quicker than most recipes), so next time I'd reduce the time and possibly lower the temperature to 350 or 375.

Bruschetta Chicken Bake (6 servings)
Recipe adapted from Kraft

1 (14oz) can diced tomatoes with Italian spices, undrained
1 (6oz) package Stove Top Stuffing (for chicken)
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts cut into small pieces
1 tsp. dried basil
1 cup shredded Mozzarella cheese
1/4 c. grated Parmesan
1/2 T fresh thyme

Heat oven to 400 degrees.  Mix together the tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened.

Spray a  9x13 or 3 quart baking dish with cooking spray or olive oil.  Spread the chicken in the bottom of the dish.  Top with basil and cheese.  Spread the stuffing over the top.  Sprinkle with Parmesan & thyme.

Bake for 30 minutes (uncovered) or until chicken is done.