A definite winner in our home! A friend sent this to me after finding it on allrecipes.com and I gave it a try while my mom was in town – huge success (well, with everyone but the picky toddler, of course, lol) Hubby also informed me that the leftovers were “awesome” frozen & re-heated later in the week at work – double score!
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
DIRECTIONS
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.
my friends’ notes
***I sliced the chicken into 1″ slices, cubed the ham***
***You can use chicken broth instead of soup, thicken after several hours with flour or corn starch***
***I used stove top for the stuffing mix***
***I added the cheese and stuffing about an hour before I was ready to serve***
