src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeCPTMyWVMWqvcGjH_shzFWTJv4PZiPA2vKGkVuZK5yuBU64HLk-CxGaudWDUyIFdRNcE8941qTRbHuI39Q-dNWdAYf1529SEwNoKNqZPvvhBwD_86DgSTFdVDZJWrpMM9un6mdteGpU/s1600/Chicken,+Gravy+and+Stuffing.jpg">I made this almost exactly as written. I had to use bone in chicken as this was all I had and I baked it in the oven because I got a late start and it wouldn't have been done in time for dinner in a crock pot!
Ingredients:
Directions:
Ingredients:
- 4 boneless skinless chicken breasts
- salt
- pepper
- 1 cup chicken broth
- 4 -6 slices swiss cheese
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1/4 cup milk
- 2 cups Pepperidge Farm Herb Stuffing
- 1/2 cup butter, Melted
Directions:
- Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
- Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
- Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
- Drizzle melted butter on top.
- Cook on low for 6 hours or high for 3.
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