Modifications: We used an entire chopped red pepper and a whole onion too. This was split into 2 portions, each in a 8×8 pan.
Time to table: 1 hour prep (including cooking chicken and shredding it), 30+ minutes baking (it’s closer to an hour if baking from frozen)
Servings: 4 adults
Notes: This is one of our freezer meals – I’ve blogged about it on my other blog several times but it’s never been featured here. It’s a big hit around our house. I think it would be good with different veggies in it too – maybe some chopped broccoli instead of the pepper.