(scroll down to the bottom to see the plain recipe)
This is a recipe I've been meaning to put someone for awhile now. It's something that I find to be super simple to make and very filling. And it all started like many of my recipes started. My husband and I were hungry and I had no idea what to make. I started digging around my fridge and cabinets and just piled the ingredients I felt would work out the best on the counter. I had two rather large chicken breasts that I decided to deal with first. I butterflied the thick breasts and then cut them into about 1 inch long pieces.
And then I flipped over my cutting board and quickly sliced a package of mushrooms. I wasn't very careful in making the pieces the same size because I was cooking on an empty (and growling!) stomach.
I sprayed a 13x9 glass baking dish and then spread out the chicken pieces as evenly as possible.
I seasoned the chicken by adding freshly ground black pepper and dried Italian seasoning over the top. I'm not completely sure how much I added but I was pretty generous since I wanted it to taste full of flavor.
I then covered the top of the chicken with mozzarella and sharp cheddar cheeses and then spread the mushrooms out over top in a single layer (the leftover mushrooms I used to make an omelet the next day).
I spread the stuffing mixture over top the mushrooms and covered them from edge to edge. I wanted to make the stuffing act as a type of seal over the other ingredients.
Thirty minutes later, I had a delicious and filling dish that I served with freshly baked bread! My husband and I enjoy this dish as often as the stuffing goes on sale at the store!
Chicken Topped with Stuffing Bake
2 boneless skinless chicken breasts with rib meat cut into 1 inch pieces
1 pkg (8oz) white mushrooms (or baby portabello), sliced
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Sharp Cheddar Cheese
1 TBSP Italian seasoning
1 tsp ground black pepper
1 can (14.5 oz) Italian Style Diced Tomatoes (undrained)
1 pkg (6oz) Reduced Sodium Chicken flavored Stuffing
1/2 cup Chicken Broth (I used reduced sodium with 1/2 tsp sea salt)
2 TBSP minced garlic
Preheat oven to 400F.
Spray 13x9 glass baking dish and lay chicken in a single layer in the bottom.
Season the chicken with ground black pepper and Italian seasoning.
Cover the chicken with both cheeses.
Place mushrooms in a single layer over the cheese and put aside any excess pieces.
Mix tomatoes, chicken broth, garlic, and stuffing in a bowl until stuffing is evenly moistened.
Layer stuffing over the mushrooms from edge to edge to seal in the other ingredients.
Bake for 30 minutes. Chicken pieces should be 165 degrees and the casserole should be bubbling with the stuffing a light golden brown.
