Pepper Jack Chicken and Stuffing Casserole

This is actually one of the few recipes I have found on pinterest that I love, and consider a success.  I have had more than my fair share of pinterest fails.
This recipe is an easy family favorite.  It is super quick to assemble, and freezes unbaked.  We typically serve with a salad or green beans.  This is going to start making the rounds in our weekly rotation again soon with my busy schedule.
 I might experiment a bit and see if I can fully bake this casserole the night before and just quickly reheat it for dinner.  Mr. Bird and I have been getting home from work around 5:15/5:30, which means we have about 30 minutes to pull dinner together before we all get crazy hangry (hungry-angry). The turkey meatloaves and mashed potatoes I made last week were perfect for this, and I am hoping to find a few more options with the same convenience.
  • Box of instant stuffing (I use chicken)
  • Can of cream of chicken soup
  • 1.5 lbs chicken breasts/tenderloins
  • 1/4 cup milk
  • 6 Tbsp butter, melted
  • 6 slices pepper jack cheese


  1. Grease a 9×13 baking dish
  2. Place chicken in a single layer in the dish
  3. Layer pepperjack cheese on top of the chicken
  4. Mix milk and soup and then spread on top of cheese
  5. Top the cheese with the whole bux of stuffing
  6. Drizzle melted butter on top of stuffing (you can freeze at this step if you want)
  7. Bake at 350 degrees for an hour.


Do you have any great freezer-friendly casserole recipes?



6 thoughts on “Pepper Jack Chicken and Stuffing Casserole”

    1. The pepperjack totally makes it! I have made it with other cheeses, and its good, but the pepperjack adds just enough spice to make it exciting! I don’t love frozen veggies in my casseroles, but I am trying to figure out how to add some spinach to this one.

      Liked by 1 person

  1. I love cheese and stuffing. This recipe sounds easy and delicious so I will be adding this to my menu for next week. Thanks!


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