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A very yummy chicken dish that is super fast and simple to assemble. I think this one is from Cooking Light. This is another that works great as a freezer meal. Assemble, freeze...cook when ready! Note: Chicken builloon changed to 1 teaspoon.
- 1 1⁄2 lbs boneless skinless chicken, cut into 1-inch chunks
- 1 teaspoon dried basil
- 1⁄2 teaspoon pepper
- 2 cups mozzarella cheese
- 1 cup prepared stuffing, dry
- 2 cups diced tomatoes with juice
- 1⁄2 cup water
- 1 teaspoon chicken bouillon concentrate
- 1 tablespoon italian seasoning
- 1 tablespoon garlic, minced
- Preheat oven to 400°F.
- Too cook immediately.
- Cube chicken and place in the bottom of a casserole dish.
- Sprinkle the basil, salt, pepper and mozzarella cheese on top of the chicken.
- In a bowl combine the remaining ingredients.
- Layer this mixture over the chicken and cheese.
- Bake uncovered for 30-40 minutes.
- To freeze.
- Cube chicken and place in a quart size freezer bag. Seal.
- Place basil, salt, pepper and cheese in a quart size bag;shake;seal.
- Place stuffing, pepper and Italian seasoning in a quart size bag. Seal.
- Place diced tomatoes, garlic, and bouillon in a quart size bag seal.
- Place all the baggies into a large freezer bag, print the recipe and place inside as well. Squeeze all the air out. Seal; put in your freezer.
- When you are ready to cook, thaw overnight in fridge then follow the cooking instructions. Layer just like stated, adding the tomato mixture last.
- Note: The stuffing will not be a crunchy topping, It absorbs the juices of the tomatoes and has more of a cooked stuffing texture.
The no-mush way to do this with added flavor: I made an already great foundation into a fantastic dish using the ingredients listed (along with some diced onion sauteed in EVOO.) Here's how I did it. Great for OAMC this way! I par-cooked some chicken breasts on low in the crockpot and then diced the meat. While I let the meat cool I sauteed about a cup of diced onion in 1 tbsp EVOO with a little salt and pepper. I cook my onion for 30 min on medium low for maximum flavor. Then I put the meat, the onion, 1 can of stewed tomatoes, 1 can of diced tomatoes, 1 tsp oregano, 1/4 c very good quality Italian dressing (Marie's), 2 tbsp very good quality balsamic vinegar, 4 tsp rubbed sage, and 1 tbsp minced garlic into a Freezer Zip-Top bag. If you're not going to freeze this cut back on the garlic. I then froze the bag and came back about a week later. I partially thawed the bag so that there was no liquid in the bag but the contents could be broken into chunks. I mixed this with 2 boxes Aldi brand stuffing mix and spread into a casserole dish. This went immediately into a hot 400 degree oven. After 5 min I turned the oven down to 350 and let the dish cook for 30 additional minutes. Of that time, during the last 10 minutes I had some shredded cheese melting on top. This came out fantastic. Some stuffing pieces were crisp and crunchy while others were moist and soft. NOTHING was mushy!
Wonderful! Made this and put it in the freezer several months ago, and it still cooked beautifully! I took another reviewer's advice and just sprinkled the stuffing mix on top. Came out crunchy on top, and the chicken wasn't tough at all.
I've made this twice. My family did not like it either time. The first time I made it as is. It was soggy. The second time I tried adding everything together (leaving out the additional water & bouillon granules) and then topping with additional stuffing mix and cheese. My family still didn't like it, though I thought it was much better this way.