• 1 lb. boneless chicken cut in small cubes
• 1 C. Italian salad dressing
• 1 14-oz. can diced tomatoes
• 1 box stuffing mix
• 2 tsp. sugar
• 2 tsp. Italian seasoning
• 1/2 diced onion
• 1-2 tsp. diced garlic to taste
• salt and pepper to taste
• 3/4 C. each: shredded mozzarella and cheddar cheese
• 1/2 C. water

Marinate the chicken in the Italian dressing for 2 hours or overnight . In medium saucepan, combine the tomatoes, onion, garlic, sugar, Italian seasoning, salt and pepper. Cook on low heat for about 5 minutes until blended and a little thick. In large bowl, mix the marinated chicken, the cooked tomato mixture, the 1/2 cup of water, and the cheese. Mix well to blend well. Grease a casserole dish, place mixture in casserole. Bake at 350 for 30-40 minutes until light brown and cheese is melted.