Alfredo Chicken Casserole

Alfredo Chicken Casserole 2 tablespoons olive oil 1 pound boneless skinless chicken breast cut into bite sized pieces 1 1/2 cups low sodium chicken stock 1/2 cup milk 5.5 ounces Knorr Alfredo Pasta Side 1 cup mozzarella shredded 1/4 cup Parmesan shredded fresh tomatoes diced fresh parsley diced Set a large oven proof skillet over medium heat. Add the olive oil and heat through. Add the chicken to the skillet and cook for 2 minutes, just until it begins to cook. Stir in the chicken stock, milk, and Knorr Alfredo Side dish. Bring to a boil. Reduce the heat (so that bubbles are still visible, but the heat is low), and cook uncovered for 7 minutes, stirring occasionally and making sure nothing sticks to the bottom. Taste and add salt and pepper to taste. Top with mozzarella and Parmesan and put in the oven under a broiler set on low for a few minutes until the cheese melts. Top with fresh tomatoes and parsley