TexMex Chicken Bake

Ingredients:
1 box Stove Top Cornbread stuffing mix
1½ lbs. boneless, skinless chicken breast, cut into bite-sized pieces
14½ oz canned diced tomatoes, undrained
½ cup hot water
16 oz Birds Eye Pepper Stir Fry, frozen
2 cloves garlic, or to taste
1 package taco seasoning mix (abt. 1.25 oz)
½ tsp cumin, or to taste
1 tsp chili powder, or to taste
¼ cup fresh cilantro, finely chopped
½ cup shredded reduced-fat Mexican-style cheese

Instructions:
In a large skillet, begin browning chicken, frozen peppers, and garlic.  Dump stuffing mix into a medium size bowl.  Mix taco seasoning packet in hot water. Add water, undrained tomatoes, and half of the cilantro to the stuffing and mix together.  Set aside.  Add the other half of the cilantro to the chicken mixture and remove from heat.  Spray a 9x13 casserole dish with nonstick cooking spray.  Place chicken mixture in the bottom of the prepared dish.  Sprinkle cumin and chili powder over the chicken mixture.  Top with stuffing, spread evenly. 

Bake at 400° for 30 minutes.
Bake uncovered.  Sprinkle ½ cup of Mexican-style cheese over the top of the casserole during the last 5 minutes of baking.

Special Information:
To cut down prep time, don't brown the chicken, peppers, and garlic.  Place them directly in the bottom of the prepared baking dish.  However, the peppers will need to be thawed.  Also, I like to used Hunt's Fire Roasted diced tomatoes with onion and garlic in this recipe.