Sunday, October 9, 2011

Creamy Pepperjack Chicken

This dish is one of the most customizable I have ever known, so have fun and go crazy with it!

Ingredients
6 chicken breast halves, cubed
1/2 onion, sliced
2 cloves minced garlic
1/4 tsp black pepper
1/2 tsp red pepper flakes
2 family size cans condensed cream of mushroom soup (do not add water!)
10 slices pepperjack cheese

Make-Ahead Preparation
  • In a large skillet, cook chicken. I prefer to cube it and add half an onion and minced garlic with black pepper and red pepper flakes. (These aren't in the original recipe.) I don't add salt because the soup has plenty. Drain liquid. Place in freezer bag or container.
  • Add soup to freezer container; freeze.
  • Place cheese slices in a freezer bag or container and freeze with other ingredients.
To Serve
  • Thaw in refrigerator; or run cold water over bag to thaw. (If using this second method, add 10 minutes to your baking time in the next step.)
  • Place chicken/soup mixture in a 9x13 baking dish. Bake at 350 for fifteen minutes.
  • Top with cheese slices and bake for another fifteen. You will be halving the last two slices to cover the whole dish.
Serve as a hearty soup or spoon over rice or pasta. We like it over jasmine rice.

1 comment:

  1. The Pepper jack cheese makes this dish awesome! We enjoyed it over rice!

    ReplyDelete