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Wednesday, June 17, 2015

Pepper Jack Chicken Casserole

When Mr. L and I first moved to Virginia (over two months now, wow!), we'd been either living out of a hotel or living in our new place sans any sort of furniture or household items.  It certainly was a challenge, especially when our kitchen consisted of two pots, one baking sheet, and a glass baking dish to cook with!  So I was initially on the hunt for anything that I could whip together with super minimal ingredients and quickly!

I'm so glad I stumbled across this recipe from Prepared Housewives!  It met all of my criteria and was also a bonus since this casserole is freezable -- score!  But the best part is definitely the taste.  It's creamy, crunchy, and with just the right amount of kick thanks to the pepper jack cheese.  It has absolutely made our regular dinner rotation even with all of our kitchen supplies, haha.  You should definitely give it a try too!



Ingredients [6-8 servings]
  • 8 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1/4 cup milk
  • 1 box Stove Top stuffing mix
  • 8 slices pepper jack cheese
  • 1/4 cup butter, melted
  • 2 8x8 disposable foil pans (or 1 larger pan if you're not freezing a pan like I did!)

Directions

Lay the pieces of chicken in the bottom of the foil pans, either whole or cut up into pieces.


Take the pepper jack cheese slices and layer over the chicken.


Add the milk to the cream of chicken soup and thoroughly combine.  Pour the mixture over the cheese layer.  If you're freezing the meal, stop at this step, put on the lid, and pop it into your freezer.  When you're ready to cook it, make sure to thaw it in your refrigerator overnight first and then complete the rest of the steps below.


If you're eating it right away, go ahead and sprinkle the Stove Top stuffing over the cream of chicken soup layer.  If you have two 8x8 pans, only use half of the package and save the other half for the pan you put into the freezer (or for another dish entirely!).


Then drizzle the melted butter over the top and put it in the oven at 350 degrees for 45-60 minutes or until the chicken is cooked all the way through.


Feel free to serve as is or over some rice or noodles and enjoy!


What are some of your favorite super easy freezer meals?

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