This weeknight casserole is so great because it is made with UNCOOKED chicken, a real time saver. Before you point it out though, I know you can find this recipe on the back of the stuffing box, BUT we never publish a recipe unless we alter it. My secret flavor-boosting ingredient here is balsamic vinegar. Everyone loves this casserole for the taste and for the fact it runs around 300 calories per cup. –Ellen
1 can (14.5 oz) diced tomatoes, undrained. I like the fire roasted ones.
1 clove garlic minced
1 Tablespoon balsamic vinegar
3/4 cup hot water
1 pkg. (6 oz) Stove Top Stuffing. I like the whole wheat variety
1.5 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil
salt and pepper
1 cup shredded mozzarella
1/2 cup shredded Parmesan
Place tomatoes with liquid in a medium bowl. Stir in garlic, balsamic vinegar, and hot water. Add stuffing mix and stir just until moistened. (Important to do this first because the stuffing needs to soak up the liquid). Set aside.
Place cut-up raw chicken in a 13×9 inch baking dish. Sprinkle with basil. Salt and pepper to taste. Sprinkle with the cheeses.
Top with prepared stuffing mixture.
Bake at 400 degrees for 30 minutes or until chicken is cooked through.
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