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I found most of these ingredients one night already in my fridge and pantry. I threw them all together and make a great dinner for my boyfriend, who loved it!

I served this dish with some Mexican rice and tortillas, and it made a very inexpensive but delicious meal!


  • 4 boneless skinless chicken breasts, thawed
  • 2 Tbsp. oil
  • 3 cans Campbell's Condensed Southwest Style Pepper Jack Soup
  • 1 3/4 cups milk
  • 1 large bell pepper, seeded & chopped
  • 3-4 jalapenos, seeded & chopped
  • 1 medium onion, chopped
  • 4 slices pepperjack cheese
  • 2 avocados, pitted & sliced
  • cilantro
  • seasoning salt
  • ground pepper


  • To help cook the chicken faster, brown the chicken breasts in oil in a large skillet over medium heat, 2-3 minutes on each side(*).
  • Remove from skillet and place in an ungreased 9x13 baking dish.
  • Chop the bell pepper, jalapenos and onion; halve.
  • Mix the soup with milk; whisk to blend.
  • Add half the chopped vegetables.
  • Pour the soup mixture over the chicken breasts.
  • Bake at 350 for 30 minutes.
  • Remove from oven; place a slice of cheese over each chicken breast, and add the remaining vegetables.
  • Cover and bake an additional 10 minutes, or until chicken is cooked throughly.
  • Garnish with sliced avocados, cilantro, seasoning salt and pepper.
  • *Note: If you do not want to brown the chicken breasts before baking them, increase baking time accordingly (approx 15-20 more minutes) to cook the chicken thoroughly.

Categories: Oven  Poultry 
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