Stuffing-Crusted Creamy Chicken Casserole

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Stuffing-Crusted Creamy Chicken Casserole

3 1/3 cups hot water                                      

2 pkgs. (6 oz.) Stove Top Stuffing                        

3 boneless, skinless chicken breasts                

Garlic salt 

Mrs. Dash, garlic and herb

1 bag (16 oz) frozen mixed veggies

1 can corn, drained well

2 handfuls grated cheddar cheese

1 can cream of chicken soup

Have mixed veggies thawed and drained thoroughly.  Lightly spray a 9x13 pan with non-stick spray.  Place chicken breasts in pan evenly spaced, and sprinkle with garlic salt and Mrs. Dash seasonings.  On the stove, boil 3 1/3 cups water.  Add both packages of stuffing mix and stir until just moistened.  Let sit.  In a large bowl, combine veggies, corn, cheese, and cream of chicken soup.  Stir until well combined.  Pour veggie mixture over chicken evenly.  Top with stuffing evenly.  Top with addition cheese, if desired.  Cover with tin foil and bake in a 425 degree oven for 30 minutes.  Remove foil and bake an additional 15 minutes, or until chicken is cooked through.  (May also cut chicken into bite sized pieces before cooking and mix in with veggies, if desired.)