CHICKEN, CHEESE AND STUFFING BAKE (One for Now, One for the Freezer)

This recipe makes two meals, one for tonight and one for the freezer

8 Chicken Breasts (about 4 lbs.)
12 Slices Pepperjack Cheese (or any other cheese you like or have on hand)
2 cans Cream of Chicken Soup
1/2 cup milk
1 box Stove Top Stuffing mix (you will be using 1/2 for tonight's meal and 1/2 when you make the freezer meal)
¼ c butter now (and another 1/4 cup when you make the freezer meal)
1 aluminum pan for the freezer meal, one pan for tonight's meal
One 2-2 1/2 gallon freezer bag

Cover bottom of two pans with chicken.
Lay Cheese slices over chicken, 6 slices for each pan.
Mix 1 can cream of chicken soup and 1/4 cup milk for each pan and pour mixture over chicken.
Slip the pan you are freezing into a labeled 2-2 1/2 gallon freezer bag.
Top the pan you are having tonight with 1/2 bag of Stove Top Stuffing.
Put the rest in a ziplock bag. Once the meal in the freezer is frozen, you can slip this Ziploc bag of stuffing inside the freezer meal package.
Drizzle 1/4 cup butter on top of the one you are having tonight.
Bake the one you are having tonight at 350F for 45-60 minutes.
Serve over rice.

FREEZER MEAL INSTRUCTIONS - The night before you want to cook it, pull it out of the freezer, take out the ziplock bag of stuffing (this can just sit on the counter) and let the pan thaw in fridge (preferably overnight).
Once the pan is thawed and you are ready to bake, sprinkle the contents of the ziplock bag of Stove Top Stuffing on the chicken. Drizzle 1/4 cup melted butter on top of the stuffing.
Bake at 350F for 45-60 minutes.
Serve over rice.

Source: Or So She Says