Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • *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.