CHEESY PEPPERJACK CHICKEN
Cheesy Pepperjack Chicken
- 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
- 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.
I served this dish with some Mexican rice and tortillas, and it made a very inexpensive but delicious meal!