1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don’t have to do that)
1 pkg Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat over to 400 degrees F. Pour tomatoes with their liquid into a bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing mix is moistened. Set aside. Put chicken into 13×9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Makes 6 servings.

2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
1 pkg (8 oz) Philadelphia cream cheese cubed
1 jar salsa (8 oz)
8 (6 inch) tortillas
12 oz Velveeta Pasteurized Process Cheese Spread, cut up
1/4 cup milk

Stir chicken, cream cheese, and 1/2 cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon 1/3 cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up. Place them seam side down in a lightly greased 12×8 inch baking pan. Stir the Velveeta cheese and milk in saucepan over low heat until melted. Pour the sauce over the tortillas and cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.

Makes 4 - 6 servings (however, since we used a lot more chicken, we could have probably fed eight with it)