Food Friday: Bruschetta Chicken Bake

This recipe is originally from Kraft. I like it because the chicken does not have to be cooked ahead of time and it uses pantry staples. My picky husband will even eat it as long as I don't cook it very often.

Bruschetta Chicken Bake

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

Preheat oven to 400 degrees. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13x9" baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.