I subscribed to Mable’s Meals over the summer for free thanks to some blog post with the discount coupon. It’s a weekly email with about a week’s worth of meals. There tend to be a lot of pork/beef meals which I don’t eat/cook, but recently the author’s husband became a vegetarian so I’ve noticed more & more vegetarian friendly recipes. 🙂 While they usually look good & easy, this is the first recipe I’ve made. But I’m tried of our normal go-to meals so we’re trying new things this week. I’m actually planning to make shrimp tacos (frozen fried shrimp, tortillas, pepper jack/cheddar cheese, lettuce, ranch dressing, & pico de gallo salsa) from this same weeks meal plan tomorrow night.

We served this with sweet potato fries. I think they worked fine but could also be great with green veggies or corn as the recipe recommends. Our only complaint: the rice was really dry/crunchy/hard. I think I might add some water to the rice mixture or add more cheese next time. Any other suggestions?Pepper Jack Chicken
Ingredients
boneless, skinless chicken breasts (I used 6 small breasts)
1 can cream of celery soup
1 can cream of mushroom soup
3 c instant brown rice
pepper jack cheese (recipe calls for 1 pkg of sliced; I used about 1 c of shredded colby jack)

Directions
Preheat oven to 350F.
In 9×13 dish, mix together the soup & the rice and spread across the bottom of the dish.
Top rice with the chicken breasts.
Cover with aluminum foil & bake for 35 mins.
Remove from oven & add layer of cheese over entire dish. Bake uncovered add’l 15 minutes or until cheese melted & bubbly. Enjoy!