This recipe comes from Kraft Food & Family, a magazine that used to be free, but now it costs about $6 a year -- still worth it! Lots of good, easy recipes. I just looked for this recipe online and couldn't find it anymore.
I add some chopped up par-boiled carrots to this too. It is great because you DON'T have to cook the chicken first! So it really is fast and easy to make. I always make it in one dish, but it would be fun to serve individual portions for dinner guests.
Cranberry-Orange Chicken Bake
1 pkg. Stove Top stuffing, chicken flavor
1 cup orange juice
1/2 cup water
1/3 cup dried cranberries
2 Tbsp. chopped pecans (I usually skip this -- the nuts aren't noticeable)
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can condensed cream of chicken soup
2 cups frozen mixed vegetables, thawed, drained (I like corn/red pepper/broccoli mix)
1. Preheat oven to 400°F. Prepare stuffing mix as directed on package, using orange juice and water for the liquid and stirring in cranberries and pecans along with the stuffing mix. Set aside.
2. Combine chicken, soup and vegetables. Spoon evenly into six ovenproof serving bowls or 13x9-inch baking dish; top with the stuffing mixture.
3. Bake 30 min. or until chicken is cooked through.
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