Strangely enough, my kids love this recipe. It is easy, cooks in the crock pot and everybody eats it. What more could you possibly want in a recipe? It can be baked in the oven if you forget to put it in the crock pot or decide on it at the last minute. The nice thing about the oven is you can uncover it the last 15 or 20 minutes to crisp the stuffing. It gets a little soggy in the crock pot. Enjoy.
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High, or bake, covered at 350 for 45 minutes, uncovering for the last 15 minutes.
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