Chicken, tomato and stuffing bake

Now that I am doing my recipe service, which makes my dinner life so much easier, I don't make my own recipes all that often any more. But occasionally I will "feel like" a certain dish, so I will go off menu and just do my own thing. Here's a new recipe I made, that got good reviews from Hubby. Sorry in advance for the dark photos, it was late when I started dinner.

First you need one package of chicken. It always takes me awhile to clean my chicken, do you find that? I've started using my kitchen scizzors, which really helps speed things up.

Even though it's more expensive, I have started springing for antibiotic/hormone-free chicken. Here's a secret - I'm a bit weirded out about all the stuff animals are given before they reach our table. So I try to do my best to buy organic/natural grocery items when I can. I realize this can get expensive, but I try not to feel bad about spending money on "good" food. But this chicken actually tastes more fresh and "lighter", so I think it's a good thing.

Next, you will need: a baking pan (I used a 9" square metal pan, but Pyrex would work too), bread stuffing, shredded cheese, cream of chicken soup, cream of mushroom soup, milk, two Roma/plum tomatoes, and a half stick of butter.

After cleaning my chicken, I placed them in a pan coated with non-stick cooking spray. I cut my chicken breasts in half, with makes serving a bit easier and helps things cook a bit more quickly.

Top the chicken pieces with the sliced tomatoes.

Top all that with the shredded cheese. Use as much as you like. I like cheese, so I used about a cup or so. This cheese was an Italian blend, which seemed to work well.

Next mix the two soups together in a bowl, and add a dash of milk, to thin things out. My bowl was clearly too small, but I managed.

Cover the chicken with your soup mixture.

Top with the bread stuffing. Use enough to make sure there is a good coating on top of your chicken. After laying the stuffing on, I pressed it into the soup just a bit. I was slightly worried that the bread would end up really dry after baking, so I figured maybe if it was "stuck" in the soup, it would help things stay slightly crunchy, but not burn. Pour some melted butter over the top, just for kicks.

Bake for 35 minutes in a 350 degree oven. It will come out bubbly and warm. I served mine with wild rice and mixed fruit.

Chicken, tomato and stuffing bake
Ingredients

• 1.5 Lbs chicken breasts
• 2 Roma tomatoes, sliced
• 2/3 cup shredded cheese
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 2 Tbsp milk
• 1+ cup bread stuffing
• 1/2 stick butter, melted

Directions

1. Lightly coat a baking pan with non-stick cooking spray. Pound chicken flat, and place chicken in the pan. Top chicken with tomato slices. Top with shredded cheese.

2. In a separate bowl, mix two cans of soup with the milk. Stir to combine.

3. Pour soup mixture over chicken and top with a good coating of the bread stuffing cubes. Pat stuffing lightly, pressing it slightly into the soup mixture. Pour melted butter over the stuffing, so there is a light coating across the top of the pan.

4. Bake 35 minutes at 350 degrees, or until chicken is cooked through. Serve with rice and a veggie or fruit.