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Main dishes

Cheesy Alfredo Chicken Bake

photo by:kraft
Chicken breasts get a quick sauté in a skillet before being added to a cheesy blend of vegetables and stuffing in this comfort-food casserole.
15 min
40 min
6 servings
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What You Need

small  boneless skinless chicken breasts (1-1/2 lb.)
tsp.  dried thyme leaves, divided
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
cups  hot water
cups  frozen vegetable blend, thawed, drained
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
cup  milk
cups  KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 375°F.

HEAT large heavy nonstick skillet on medium heat. Add chicken; sprinkle with 1 tsp. thyme. Cook 5 min. on each side or until each breast is lightly browned on both sides.

MEANWHILE, combine stuffing mix and hot water in 13x9-inch baking dish sprayed with cooking spray; spread into even layer in dish. Spoon vegetable blend into 6 mounds over stuffing, using about 1/2 cup of the vegetable blend for each mound; top each with 1 chicken breast.

COOK cream cheese spread and milk in saucepan on medium heat 4 min. or until cream cheese is completely melted, stirring constantly. Spoon over chicken; sprinkle with cheese and remaining thyme.

BAKE 25 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Chicken Florentine Bake
Prepare as directed, substituting 4 cups frozen leaf spinach, thawed and squeezed dry, for the frozen vegetable blend.
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