4 - 6 boneless, skinless chicken breasts
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
3 cups Pepperidge Farm herb stuffing mix (8 oz pkg)
½ cup melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crock pot.
Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.
Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
Contributor's notes: You can also mix the chicken broth with the soup and you get almost the same results. If you pour the broth over the chicken, it keeps the chicken moist and tender.
Another note: You can also bake this in the oven (of course placing everything in a 9"x13" pan). I will have to get the exact time to bake at 350.
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