Chicken and Cheese Wrap Recipe

Ingredients

2 cups shortening

2 teaspoons pepper pepperjack seasoning

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 cup shredded Cheddar cheese

3 tablespoons cranberry juice

Directions

Lightly grease an 8x8 inch casserole dish.

Place 2 cups of shortening in the center of each casserole dish. Spread 1/2 teaspoon pepper pepperjack seasoning on all sides of the topping. Sprinkle 1 teaspoon granulated sugar over the center, and sprinkle Cheddar cheese over all. Sprinkle over pepperjack seasoning. Season with garlic powder, basil, parsley, Cheddar cheese, cranberry juice and cheese. Cover with foil and let cool at room temperature.

Preheat oven to 375 degrees F (190 degrees C). Use a small knife or metal spatula to separate foil layers.

Place a small portion of the chicken into each casserole layer and butter the edges with a fork. Place about 2/3 cup of shredded cheese over each chicken breast. Repeat with remaining chicken breasts and cheese.

Bake in preheated oven for 25 minutes (or until chicken is cooked through). Remove to cheese spreading dish for 10 minutes in preheated oven. Cook for 5 minutes more, stirring occasionally, and spoon off light grease. Remove to foil. Return chicken to casserole. Cover the remaining foil and place at least 1 inch of melted cheese over each breast. Melting cheese will create a soggy top layer.

Bake for 15 to 20 minutes or until chicken is cooked through and juices are bubbly. Tip: Remove foil before baking. Bake 1 hour in the preheated oven. Remove foil and baking sheet and sprinkle with cranberry juice. Bake 5 to 6 hours more, until cooked through and juices run clear.

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Comments

duwn muruu writes:

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I made the above recipe as posted, and found it a little bland - I'd adjust the ingredients based on taste. I used 1 cup of low-fat mayonnaise, and 1 cup of low-fat shredded cheddar cheese. I also used 2 cups of cooked chicken breast meat, to which I added 1 cup of water. My changes were based on how wet the chicken was; if the chicken was really creamy, I'd probably add a little more cheese.

LJC writes:

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I made the chicken & cheese vegetable mixture for my grandmother's recipe, and it was fabulous. I made no changes, except maybe I would have added a little garlic & cayenne pepper. It was so easy, and the kids would love it too!

ud4 lbb writes:

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I made the wrap first, looked up the ingredients for the recipe, added basil and chicken, and that was pretty much it. no one cared for it and I'm not sure I would make it again, so I made another batch, served over wagon wheel charcutES, for my husband and myself. VERY GOOD

Kayargs writes:

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We used romaine lettuce - which doesn't shet really like it - and I three headed it as I had all the ingredients on hand. People raved about this and everyone raved about it being the breakfast war chest. I purchased an 11 minute pre- Breakfast Craze on StumbleUpon!