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| Pepperjack Chicken |
Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
This casserole is too delicious for words! I’m constantly discovering and am amazed at the wonderful flavors you can get from such simple things and few ingredients.
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| 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.
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| 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.
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| 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.
Pepperjack Chicken
Ingredients
- 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
Instructions
- *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.
Nutrition
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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Kimberly Brace says
Hey lovely! I just want to say how much I LOVED this recipe! My husband loved it as well! I’m writing to ask you if I could post about it on my recipe highlight page I’m creating? I’ll link this page of course so they’ll have to come here for the recipe, I just want to talk about it and use that picture above. Let me know if you’re okay with it! thanks love.
Judith Hanneman says
Absolutely Kimberly!
Judith Hanneman says
Glad you guys liked it too!
Taylor says
Do we prepare the stuffing mix and then put it on? I’m sorry, i’m having a blonde moment, lol.
Judith Hanneman says
I have many of those moments myself LOL…but the recipe really wasn’t clear about that so I edited it. You use the stuffing mix dry–don’t make it up like it says on the package. It’s really just a crumb topping here. Mix it with the melted butter and you’re good to go!