Made with diced tomatoes, chunky salsa and shredded cheese, this Easy Layered Chicken Bake has a tasty Southwest-style appeal.
What You Need
Original recipe yields 6 servings
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup TACO BELL® Thick & Chunky Salsa, drained
2 cups frozen corn
1/2 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 green onions, sliced
1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
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Let's Make It
Heat oven to 400°F.
Spread chicken onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with chili powder. Top with tomatoes, salsa, corn, cheese and onions.
Add water to stuffing mix; stir just until moistened. Spoon over ingredients in baking dish.
Bake 30 to 35 min. or until casserole is heated through and chicken is done.
Replace part of the water used to rehydrate the stuffing with the juice from the drained tomatoes for even more flavor.
Prepare as directed, using 6 small boneless skinless chicken breasts (1-1/2 lb.). Do not cut up the chicken and increase the baking time to 45 min. or until chicken is done (165°F).
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.