The baked + chicken version of the amazing Slow Cooker Mississippi Beef Roast: it’s just as delightful!

Our family loves the Slow Cooker Mississippi Beef Roast. 

It’s regularly included in my MyFreezEasy freezer meal preps in my kitchen. It is so simple to prep and so delicious. 

I decided to try it as a Chicken Bake vs a shredded chicken made in the slow cooker. And while I know a shredded mississippi chicken would be amazing, I really loved this baked version. 

The prep goes like this: 

• Chicken breasts into baking dish. 
• Season with salt and pepper.
• Sprinkle dry ranch dressing mix onto the chicken
• Sprinkle sliced pepperoncini peppers on top.
• Add a thin pad of butter onto each chicken breast.
• Bake. 
• Enjoy. 🙂

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Baked Mississippi Chicken

The fabulous mississippi ingredient combo as baked chicken!

Prep Time10 minutes minutes

Cook Time56 minutes minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 packet ranch dressing mix
• 1 cup sliced pepperoncini pepperes
• 2 Tbsp butter cut into 4 pads
• fresh veggies or salad side dish

Instructions

• Preheat the oven to 350 F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
• Place the chicken into the prepared baking dish and add a pinch of salt and pepper to each piece. Evenly sprinkle the dry ranch dressing mix directly onto the chicken breasts.
• Add a few slices of pepperoncini peppers onto each piece of chicken, then nestle the thin pad of butter onto the peppers.
• Bake in the preheated oven for 50 to 55 minutes, or until the chicken is cooked through. Cooking time will vary based on thickness of the chicken breasts.
• Serve Baked Mississippi Chicken with favorite veggie or salad side dish.