I've been making Chicken and Stuffing since just after college. It was my "signature" dish when I was sharing an apartment with two friends. Today, I tried something different and cooked it in my crock pot. I knew I would be busy this afternoon and wouldn't have time to cook dinner later. Again, I apologize for no pictures, but it sure tasted great. The meat was so tender and moist. And it was really easy to throw together.
Crock Pot Chicken and Stuffing
4 boneless skinless chicken breasts
4 slices Swiss cheese
1 can cream of mushroom soup (you can use cream of chicken if you want)
1 can of milk
1 box corn bread stuffing (or another type of boxed stuffing)
1/2 stick butter melted
Spray the crock with non-stick cooking spray (I use Pam). Lay the chicken breasts in the bottom, top with sliced cheese. Mix the can of cream of mushroom soup with the milk and pour over cheese. Top with the box of stuffing and pour melted butter on top. Cook on low for 7-8 hours.
I worried about how I was going to get the chicken out of the bottom, but when I put the serving spoon in, the meat just fell apart. It was so delicious. I hope you try this one soon. Enjoy!!
(If you want to bake this dish in the oven, only use half a can of milk and bake at 350 degrees for 1 1/2 hours.)
1 comment:
Yum! It's on our menu for next week. :)
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