Ingredients
4-6 Boneless/Skinless Chicken Breasts
1 (10.75 Oz.) Can Cream Of Chicken Soup
1 Cup Milk
4 Oz. Sliced Ham (I Used Honey Ham)
4 Oz. Sliced Swiss Cheese
1 6 Oz. Box Herb Or Chicken Flavored Stuffing
1/4 Cup Butter, Melted
1/4 Cup Water
Instructions
Because I used very large chicken breasts I only used 4. But if you were using smaller breasts you can easily use 6. You might also want to try this with chicken tenderloins.
Serve with your favorite vegetable, a side of some nice crusty French bread and you have dinner on the table!
4-6 Boneless/Skinless Chicken Breasts
1 (10.75 Oz.) Can Cream Of Chicken Soup
1 Cup Milk
4 Oz. Sliced Ham (I Used Honey Ham)
4 Oz. Sliced Swiss Cheese
1 6 Oz. Box Herb Or Chicken Flavored Stuffing
1/4 Cup Butter, Melted
1/4 Cup Water
Instructions
- In a bowl whisk together the cream of chicken soup and milk until combined.
- Pour half of the soup & milk mixture in the bottom of a 6-7 quart oval crock-pot.
- Arrange chicken breasts on top of the soup mixture.
- Lay slices of ham and then slices of Swiss cheese over the top of the chicken breasts.
- Pour remaining soup & milk mixture over everything.
- Cover top of chicken, ham & Swiss cheese with the dry stuffing mix.
- Pour melted butter and water over the top of the dry stuffing mix.
- Cover crock-pot and cook on low for 4-6 hours or on high for for 2-3 hours.
Because I used very large chicken breasts I only used 4. But if you were using smaller breasts you can easily use 6. You might also want to try this with chicken tenderloins.
Serve with your favorite vegetable, a side of some nice crusty French bread and you have dinner on the table!