Stuffing-Crusted Creamy Chicken Casserole

• 6 small boneless skinless chicken breasts (1-1/2 lb./675 g)
• 1/2 tsp. garlic powder
• 3 cups frozen Asian mixed vegetables, thawed, well drained
• 1 can (14 fl oz/398 mL) no-salt-added cream-style corn
• 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
• 1 cup hot water
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1. Heat oven to 375F.
2. Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powder.
3. Cover with stir-fry vegetables.
4. Combine corn and dressing; spoon over vegetable layer in dish.
5. Add hot water to stuffing mix; stir just until moistened.
6. Spoon over corn mixture; cover.
7. Bake 55 min.
8. or until chicken is done (170F), uncovering for the last 15 min.

chicken breasts, garlic powder, mixed vegetables, salt, water, lower

Taken from www.kraftrecipes.com/recipes/stuffing-crusted-creamy-chicken-casserole-88880.aspx (may not work)