Chicken Bake - Easy Layered 4 Ways

By BlueSchmoo

Ingredients

• BRUSCHETTA
• 1 tsp. Italian seasoning
• 1 can (28 oz.) Italian-style stewed tomatoes, well drained
• 2 cloves garlic, minced
• 1/2 cup KRAFT Shredded Low Moisture Part-Skim Mozzarella Cheese
• AMANDINE
• 1/2 tsp. poultry seasoning
• 1 can (10-3/4 oz.) condensed cream of chicken soup mixed with 1/2 cup milk;
• 2 cups frozen green beans
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
• 1/4 cup toasted PLANTERS Sliced Almonds
• CHEESY MUSHROOM & BROCCOLI
• 1/2 tsp. garlic powder
• 1 can (10-3/4 oz.) condensed cream of broccoli soup mixed with 1/2 cup milk;
• 1 jar (4-1/2 oz.) sliced mushrooms, drained
• 1/2 cup KRAFT Shredded Cheddar Cheese
• TEX MEX
• 1 Tbsp. chili powder
• 1 can (14-1/2 oz.) diced tomatoes, well drained; 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 2 cups frozen corn
• 1/2 cup KRAFT MexicanStyle Shredded Cheese
• 1/4 cup sliced green onions

Details

Servings 6
Adapted from kraftrecipes.com

Preparation

Step 1

Follow our 3 simple steps:

PREHEAT oven to 400°F. Cut chicken into bite-size pieces; spread onto bottom of 13x9-inch baking dish. Sprinkle with seasoning. Spread add-ins over chicken. Add topping.

STIR 1-1/2 cups water into dry stuffing mix; spoon evenly over chicken.

BAKE 30 to 35 min. or until chicken is cooked through.