Chicken Bruschetta Casserole Oamc

• 1 1/2 lbs boneless skinless chicken, cut into 1-inch chunks
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 2 cups mozzarella cheese
• 1 cup prepared stuffing, dry
• 2 cups diced tomatoes with juice
• 1/2 cup water
• 1 teaspoon chicken bouillon concentrate
• 1 tablespoon italian seasoning
• 1 tablespoon garlic, minced

1. Preheat oven to 400u0b0F.
2. Too cook immediately.
3. Cube chicken and place in the bottom of a casserole dish.
4. Sprinkle the basil, salt, pepper and mozzarella cheese on top of the chicken.
5. In a bowl combine the remaining ingredients.
6. Layer this mixture over the chicken and cheese.
7. Bake uncovered for 30-40 minutes.
8. To freeze.
9. Cube chicken and place in a quart size freezer bag. Seal.
10. Place basil, salt, pepper and cheese in a quart size bag;shake;seal.
11. Place stuffing, pepper and Italian seasoning in a quart size bag. Seal.
12. Place diced tomatoes, garlic, and bouillon in a quart size bag seal.
13. Place all the baggies into a large freezer bag, print the recipe and place inside as well. Squeeze all the air out. Seal; put in your freezer.
14. When you are ready to cook, thaw overnight in fridge then follow the cooking instructions. Layer just like stated, adding the tomato mixture last.
15. Note: The stuffing will not be a crunchy topping, It absorbs the juices of the tomatoes and has more of a cooked stuffing texture.

chicken, basil, pepper, mozzarella cheese, tomatoes, water, chicken bouillon concentrate, italian seasoning, garlic

Taken from www.food.com/recipe/chicken-bruschetta-casserole-oamc-307183 (may not work)