Favorite Friday: Chicken Bruschetta

It's Favorite Friday again already, and I am taking the opportunity to share my family's current go-to weeknight meal. This is one of those recipes where, as long as you have chicken in the freezer, you can keep everything else on-hand and make it when you did not have time to plan dinner. Alayna likes to help me sprinkle on the cheese and basil, and mix up the stuffing. I just found the recipe on the back of the low-sodium stovetop stuffing box--the only addition I make is adding a can of sliced mushrooms. We usually just steam up a bag of green beans or broccoli for a side dish. The picture is from the Kraft foods website, but I usually do ours in a 9x13 dish and it looks more golden brown on top than the one pictured.

By the way, I have a couple of friends who read our blog but don't comment since it's a family recipe blog. So to anyone else who knows someone who would be interested, I say the more the merrier--share it with your friends if you'd like. We welcome comments from all our loved ones, McCoy or not!

Sneak preview: Speaking of friends, this weekend look for a post featuring some "O" so good chocolatey goodness from a friend of Denise's friend. See, where would we be without our extended "family" of loved ones?

Chicken Bruschetta

Ingredients:
1 1/2 lb. chicken breasts

1 teaspoon dried basil

1 cup shredded mozzarella

1 can diced tomatoes

1 can sliced mushrooms, drained (optional. I cut the up into even smaller pieces.)

1/2 cup hot water

1 box Stovetop Stuffing mix (we use low sodium)

2 cloves garlic, minced

Directions:

Preheat oven to 400 degrees. Cut the chicken into bite sized pieces. Place in greased 9x13 pyrex. Sprinkle the basil and mozzarella over the chicken. In a large bowl, combine the stuffing mix, garlic, diced tomatoes, mushrooms and water, stirring until just moist. Bake for 30 minutes or until chicken is cooked through.