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Cacciatore-Style Chicken Bake

Name: Cacciatore-Style Chicken Bake
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1-2/3 cups hot water; 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken; 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces; 1 small <u>each</u> green and red pepper, chopped; 1 small onion, chopped; 1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce

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Recipe by Kraft

Prep Time

15
min.

Total Time

45
min.

Servings

6 servings

An Italian classic becomes a quick weeknight casserole with moist, saucy chicken, colorful peppers and a zesty, crispy top.

What You Need

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1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small each green and red pepper, chopped
1 small onion, chopped
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce

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Make It

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Heat oven to 425°F.
Add hot water to stuffing mix; stir just until moistened.
Combine chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Cover with pasta sauce; top with stuffing.
Bake 30 min. or until casserole is heated through and chicken is done.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Special Extra

Sprinkle lightly with KRAFT Grated Parmesan Cheese before baking as directed.

Substitute

Substitute 2 cups of your favorite frozen mixed vegetable medley for the peppers.

Servings

6 servings

Healthy Living

Low fat
Low calorie
Generally Nutritious
Diabetes Center

Nutrition Bonus

The colorful peppers brighten up this tasty low-calorie, low-fat Italian-inspired chicken dish.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	280

Total fat	5g
Saturated fat	1g
Cholesterol	70mg
Sodium	740mg
Carbohydrate	29g
Dietary fiber	3g
Sugars	7g
Protein	29g
% Daily Value
Vitamin A	35 %DV
Vitamin C	15 %DV
Calcium	4 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by cbiedebach from Well of course I just cant cook anything according to the directions! Well of course I just cant cook anything according to the directions! I added mushrooms, sauteed the peppers, onions, mushrooms in olive oil, salt, pepper, fresh garlic. Then lightly browned the chix. Tossed it all in the dish, topped with a 26oz jar of sauce, then a sprinkle of parm cheese, & shredded mozz. Then put the stove top on, baked 425 for 30 min, pulled out and sprinkled more mozz cheese on top of stove top. Yummeeeee My family loved it!!!!!

Date published: 2006-09-15

Rated 4 out of 5 by lindak1945 from This dish was quick and easy but I made a few changes. This dish was quick and easy but I made a few changes. I added a can of Italian tomatoes and a small can of mushrooms to the spaghetti sauce; I drained both and added the liquid to the stuffing mix. Helped add lots more flavor. The rest was pretty much the same, except I added some grated parmesean cheese on top before I baked it. Next time I will cover with foil because not covered it took a lot longer to cook. I will make this again and again.

Date published: 2006-10-08

Rated 4 out of 5 by kellymiller from This was great, but I have to admit that I changed the ingredients a bit. This was great, but I have to admit that I changed the ingredients a bit. I had already poured the 24oz jar of sauce before I read that it called for a 14oz jar, but it was perfect. I also used the Savory Herbs Stove Top and decided against the onion and peppers since I had none on hand, and used instead my Tastefully Simple Onion Onion and Garlic Garlic seasonings (I'm a consultant). My husband who hates chicken cleaned the plate!

Date published: 2007-05-17

Rated 5 out of 5 by susieqz7 from I started to panic when I realized I didn't have any spaghetti sauce, but I decided to use a 16 oz. I started to panic when I realized I didn't have any spaghetti sauce, but I decided to use a 16 oz. jar of Classico Sun-Dried Tomato Alfredo, and orange and red peppers - WOW! It was soooooooooo good! I'm learning not to be afraid to experiment, and it certainly paid off this time. All the ingredients worked with each other. I don't know if I wanna make it with regular sauce; maybe I'll just try different Alfredo's!

Date published: 2007-12-06

Rated 4 out of 5 by kellyyyyp624 from Good flavor but I changed it a bit. Good flavor but I changed it a bit. Instead of using spaghetti sauce I used a 14 oz. can of crushed tomatoes with some of the juice drained off. And I omitted the onion because it doesn't sit well with some members of the family. It really was delicious. Oh and I also made sure the stuffing was moist before putting it on top of the chicken because I think otherwise it wouldve truend out crunchy. Thanks!

Date published: 2007-07-03

Rated 1 out of 5 by tshrimpy from I haven't tried this recipe yet- just a note to momcook. I haven't tried this recipe yet- just a note to momcook. "a cook" is usually for when you want to rate the recipe but without your name. At the bottom when you rate your recipe, it gives you the option to not include your name and if you click on that, then your rating will appear with "a cook". Thats why you have two different ratings-they are from two different people. Hope that helps.

Date published: 2006-09-08

Rated 4 out of 5 by mickid1950 from I made this recipe for my husband and me. I made this recipe for my husband and me. I never actually measure ingredients, but I was close to the recommended amounts. I added one minced clove of garlic simply because we love garlic. It was very, very tasty. We had leftovers last night and there's enough for another meal. It reheats very well in the microwave. Served with a small side salad, it's satisfying and delicious.

Date published: 2006-09-12

Rated 2 out of 5 by justuw8 from This was okay but there was an extraordinary amount of fluid (from the chicken being cooked) left in... This was okay but there was an extraordinary amount of fluid (from the chicken being cooked) left in the dish when this was all said and done. Very soggy and less pleasing to the taste, needless to say. I would probably not add water to the stuffing next time and layer it a the bottom of the pan or pre-cook the chicken first.

Date published: 2007-06-23