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Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
|Delicious over rice|
I came across this recipe on Pinterest on one of those step-by-step pins. Originally, it was made with Swiss cheese, but the recipe also recommended pepperjack–which I had on hand.
|Easy to make, easier to eat!|
The recipe comes from Prepared Housewives and according to Jamie, the casserole can be frozen for later use, but don’t freeze it with the poultry stuffing on top or else it’ll get soggy. Put that on when it’s time to bake it.
|Topping makes it very special|
Since I love cheese, I doubled the amount, but you don’t have to. I also used up a few remaining mushrooms I had in the fridge, but if you don’t like mushrooms nor have them, leave them out. That’s an addition I made and the casserole will be totally good without them.
This goes great with rice or pasta. I served it with jasmine rice and it was a real hit.
- 4 boneless skinless chicken breasts
- 6 tbsp butter divided
- 1 10.75 oz can cream of chicken soup
- 1/3 cup milk
- 6-12 slices pepperjack cheese*
- 1 cup sliced mushrooms optional
- 2 cups seasoned poultry stuffing i.e., Pepperidge Farms
- *Use the 12 slices if you want it extra cheesy.
- Preheat oven to 350 degrees F.
- Melt 2 tbs of the butter and spread in a 13 x 9-inch baking pan.
- Prepare the chicken breasts by cutting them in half lengthwise to make 2 thinner breast pieces.
- Lay the chicken breasts across the bottom of the pan to the entire bottom is covered.
- Distribute mushrooms (if using) across the chicken breasts)
- Place the cheese slices on top of the chicken/mushrooms, covering them completely
- In a small bowl, mix the soup and the milk. Pour over top of the casserole then spread out so everything is covered.
- Melt the remaining 4 tbs of butter.
- Distribute stuffing evenly across the top of the casserole; drizzle with the 4 tbs melted butter.
- Bake at 350 degrees F for 45-60 minutes, or until chicken is done and the top of the casserole is bubbling.
Try it in the slow cooker:
Assemble layers in slow cooker as directed in oven recipe, except don’t put the stuffing on top.
Cover and cook on low about 6 hours, high about 4 hours.
Melt the remaining 1/4 cup of butter and toss it into the stuffing mix. Top casserole just before serving.
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