Bruschetta Chicken Bake

Bruschetta Chicken Bake
-Kraft

1 can (14 1/2 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top lower sodium stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Kraft shredded mozzerella cheese

Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9 inch baking dish; sprinkle with basil and cheese. Top with the stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Makes 6 servings.

My Notes
I used Italian diced tomatoes.
I also didn't measure the basil and used dried oregano, too.
Next time, I think I'll brown the chicken first.
I also baked it below a baking sheet for my potatoes. The stuffing mix was too mushy- it'll be on top next time.

Reviews
The kids weren't too wild on this one. I don't think anybody willingly ate it.
We had a special guest judge (my dad) on this one. All the adults loved it and we decided the things I'll do next time will be very good for the dish.