Wednesday, September 12, 2012

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk (I used Soy)
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 oz) pkg. herbed dry bread stuffing mix
1/4 cup butter, melted
* Salt to taste if desired

~ 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.
~ 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.

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