I made a lot of changes. I rubbed the chicken in poultry seasoning and let it sit in Kraft basil & olive oil salad dressing while I prepped the rest. I put fresh torn up basil & oregeno in w/ the tomatoes and set aside. I cut up onions, mushrooms, kalamata olives, artichoke hearts (the plain kind), red pepper, and 2 cloves of garlic. Some people said that their stuffing got mushy, so since my prep work took longer than what the original recipe calls for, I waited until I was done cutting everything to add the tomatoes & liquid to the stuffing. Then, instead of water, I added just a drizzle of each of the following: olive oil, balsamic vinegar, chicken stock, and marsala wine. Then added the garlic cloves and mixed it all together. I browned the chicken, cut it up and layered the bottom of the baking dish. I then cooked the mushrooms & onions just a little and spread them in an even layer over the chicken and cheese, then added the olives, artichokes, and red peppers in an even layer over that. Then added the stuffing mix. It was VERY flavorful. The olives & peppers I used were from the antipasto bar at Giant Eagle, so the olive oil juices they'd been in seeped into the chicken keeping it VERY moist. The stuffing made a great topping-key is not to use that much liquid. It doesn't need it. Thanks for the idea!
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I made a lot of changes. I rubbed the chicken in poultry seasoning and let it sit in Kraft...