Tex-Mex Chicken Bake

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 cups water
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp. chili powder
• 1 jar (19 oz.) enchilada sauce
• 2 cups thawed frozen corn
• 1/2 cup KRAFT Mexican Style Shredded Cheese
• 1/4 cup sliced green onions

1. Preheat oven to 400F.
2. Combine stuffing mix and water; set aside.
3. Place chicken in 13x9-inch baking dish; sprinkle evenly with the chili powder.
4. Cover with enchilada sauce and corn; sprinkle with cheese and onions.
5. Top with stuffing.
6. Bake 30 min.
7. or until chicken is cooked through (170F).

stove, water, boneless skinless chicken breasts, chili powder, enchilada sauce, corn, cheese, green onions

Taken from www.kraftrecipes.com/recipes/tex-mex-chicken-bake-75494.aspx (may not work)