Cheesy Chicken and Vegetable Bake

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, divided
• 1 cup hot water
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
• 1-1/4 cups KRAFT 2% Milk Shredded Mild Cheddar Cheese
• 1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 bag (16 oz.) frozen mixed vegetables, thawed, drained

1. Preheat oven to 400F.
2. Sprinkle 1/2 cup of the dry stuffing mix evenly onto bottom of 13x9-inch baking dish; set aside.
3. Add hot water to remaining stuffing mix; stir just until moistened.
4. Set aside.
5. Place chicken over dry stuffing mix in baking dish.
6. Mix soup, cheese, sour cream and vegetables; spoon over chicken.
7. Top with the prepared stuffing.
8. Bake 30 min.
9. or until chicken is cooked through and vegetable mixture is heated through.

stove, water, boneless skinless chicken breasts, condensed cream, milk, s, mixed vegetables

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-vegetable-bake-91923.aspx (may not work)