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Pepperjack Chicken

Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Chicken, Comfort Foods
Cuisine: American
Keyword: chicken recipe
Servings: 6
Calories: 468kcal


  • 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.


Serving: 1person | Calories: 468kcal | Carbohydrates: 19g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 1022mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 2mg