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.
What You Need
Original recipe yields 6 servings
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-1/2 tsp. dried thyme leaves, divided
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
3 cups frozen vegetable blend, thawed, drained
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1-1/2 cups KRAFT Shredded Mozzarella Cheese
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Let's 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).
Chicken Florentine Bake
Prepare as directed, substituting 4 cups frozen leaf spinach, thawed and squeezed dry, for the frozen vegetable blend.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.