Bruchetta Chicken Bake

Part of being back to school again, means being more organized in meal planning. Tuesdays will be our rough night of the week, with gymnastics for Emma, Soccer for Grace, and Basketball for Mark...but if this year is like every other, every night of the week will be crazy come dinner time. I have planned out the next month and hope to prep what I can on Sunday to make the week run a little smoother. Last week went well:

Tacos, Bruchetta Chicken Bake, Meatloaf/Potatoes, Baked Ziti, and Burgers. (I lucked out on Friday because Mark had his company picnic so I didn't have to cook the burgers!)

Bruchetta Chicken Bake is one of my favorites and so easy to make. 

1 can  (14-1/2 oz.) diced tomatoes, undrained

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

½ cup  water

2 cloves  garlic, minced

1-1/2 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 cup Shredded Mozzarella Cheese

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. PLACE chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese. TOP with stuffing. Bake 30 min. or until chicken is done.