4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
4 Slices Swiss Cheese
4 Slices Deli Ham
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
DIRECTIONS
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 and 1 slice of ham on each breast. Sprinkle with stuffing. Combine both cans of soup and milk Cover chicken breasts and stuffing with soup mix.Drizzle melted butter on top. Cook on low for 6-8 hours
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