Cheesy Alfredo Chicken Bake

• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1-1/2 tsp. dried thyme leaves, divided
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 cups hot water
• 3 cups frozen vegetable blend, thawed, drained
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup milk
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese

1. Heat oven to 375F.
2. Heat large heavy nonstick skillet on medium heat.
3. Add chicken; sprinkle with 1 tsp.
4. thyme.
5. Cook 5 min.
6. on each side or until each breast is lightly browned on both sides.
7. Meanwhile, combine stuffing mix and hot water in 13x9-inch baking dish sprayed with cooking spray; spread into even layer in dish.
8. Spoon vegetable blend into 6 mounds over stuffing, using about 1/2 cup of the vegetable blend for each mound; top each with 1 chicken breast.
9. Cook cream cheese spread and milk in saucepan on medium heat 4 min.
10. or until cream cheese is completely melted, stirring constantly.
11. Spoon over chicken; sprinkle with cheese and remaining thyme.
12. Bake 25 min.
13. or until chicken is done (165 degrees F).

chicken breasts, thyme, stove, water, vegetable blend, philadelphia, milk, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/cheesy-alfredo-chicken-bake-144275.aspx (may not work)