Chicken Bake

1 2/3 cups hot water
1 pkg Stove Top stuffing mix
1 1/2 lb. boneless, skinless chicken cooked
1 can condensed cream of mushroom soup
1/3 cup sour cream
6-8 slices Mozzarella cheese

Preheat oven to 400 degrees.  Cut chicken into bite size pieces and place in the bottom of a 13 x 9 x 2 baking dish sprayed with non-stick spray.  Mix soup and sour cream.  Spread over chicken.  Add a layer of Mozzarella cheese slices over soup mix.  Mix hot water and stuffing mix.  Spread over cheese.   Bake 30-35 minutes or until bubbly in the center.  Serves 6

Martha:  The original recipe came from Kraft and I did make my usual changes.  I used packaged stuffing instead of the stove top.  I did this for 2 reasons.  I'm not crazy about the seasoning packet in the stove top and I also had 3 cups of the packaged stuffing in the pantry (I use Pepperidge Farm blue package).  The sour cream was increased to 1/2 cup and the Mozzarella cheese addition was not in the original recipe.  Out of the 5 food testers that were lucky enough to get this dish, they all raved about the different flavors that blended so well.  This is a good one to make quickly after a long day at work.