Tuesday, April 3, 2012

Crockpot Chicken Cordon Bleu

This really tastes just like chicken cordon bleu and is so much easier!

Chef in Training

3 large skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix (I used Mrs. Cubbison's 10 oz. and the butter recommended on the package)
1/4 cup butter, melted

Note:  Next time I will probably add 1 cup extra water.  The chicken turned out a little dry and seemed to need more liquid.

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, stirring a little to distribute between 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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