We love a good casserole during the colder months and this Pepper Jack Chicken and Stuffing Casserole is one of our favorites. The best part about it is that not only is it absolutely delicious, it is super easy to throw together—especially since the chicken doesn’t need to be precooked as it cooks while in the casserole. The stuffing gets crispy in the oven and adds a great crunch factor to the dish. This casserole also isn’t dry or overly watery, which is a common issue when baking casseroles. If you are hesitant about using pepper jack cheese, you can always substitute it for swiss or cheddar. We prefer to serve it over rice, however, it is really good by itself. From the Monster Foodies to you—love what you eat and enjoy!
Pepper Jack Chicken and Stuffing Casserole
- 6 oz box of stuffing
- 2 lb raw chicken breasts cubed
- 10.5 oz can of cream of chicken soup
- 6 slices of pepper jack cheese
- ¼ cup milk
- 6 tbsp of butter melted
- Preheat oven to 350 degrees Grease a 9x13 casserole dish.
- Place raw cubed chicken covering the bottom of the casserole dish, in a single layer. Evenly cover the chicken with the slices of pepper jack cheese.
- Mix the cream of chicken soup with milk until combined thoroughly. Spread the mixture on top of the pepper jack cheese layer in the casserole dish.
- Top the casserole with the stuffing mix and pour the melted butter as evenly as possible on the stuffing layer.
- Bake, uncovered, for approximately 1 hour. Serve warm alone or over rice.