Pepperjack Chicken
Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
Servings: 6
Calories: 468kcal
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
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