My cousin Jessica wrote on her Facebook the other day that she was making Swiss Chicken and I just had to try it too. The recipe calls for cream of mushroom soup, but Daniel doesn’t like mushrooms (or maple syrup.. I think those are the only two things in the world he won’t eat) so I used cream of broccoli instead. This was one of the easiest things I’ve made in a while and I really welcomed that. : )
Ingredients:
3 boneless skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
2 cups stuffing mix
1/2 cup butter or margarine, melted
Preparation:
Slice each chicken breast in half so you have a total of 6 thin pieces.
Lightly grease slow cooker or spray with cooking spray. Place chicken breasts in pot. Top with the Swiss cheese. Spoon soup over cheese then sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 6 to 7 hours or high 3 to 3 1/2 hours.
