MONTEREY CHICKEN

Today I used what I had on hand and we liked it even better.  Instead of 4 slices of ham I used a small ham steak and just cubed it.  I also used Muenster cheese instead of Jack.  I’m thinking next time I should cut up the chicken into bite sized pieces for a complete casserole. Hubs loved it.

MONTEREY CHICKEN



4 large boneless/skinless chicken breasts
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese
6 ounce pkg of herb or chicken flavored stuffing mix (such as Stove Top)
1/4 cup butter, melted
1/4 cup water
PURE

  • In a small bowl whisk together the cream of chicken soup and milk until well blended.
  • Spray crock pot with PURE.
  • Pour half of the soup mixture into the bottom of a 6 quart oval crock pot.
  • Place the chicken breasts over the sauce in a single layer.
  • Cover the chicken with a layer of ham and then a layer of Swiss cheese.
  • Pour the remaining soup mixture over the chicken.
  • Sprinkle the chicken with the dry stuffing mix.
  • Whisk together the butter and water.
  • Drizzle the butter mixture over the stuffing.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  • Serve and enjoy!

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    • That does sound very good. I may just have to try that one out today. Hope your Wednesday is a wonderful one!

    • Thanks, you too Ma. I hope you enjoy it.

    • Wow, nice job. You classed it up a lot, especially with the soup substitutes.

      Glad you’re feeling better!

    • Thanks Chris! I think next time I will chunk the chicken and try some Havarti, my favorite. Made for an easy meal after a long day. 🙂

    • Thanks for linking this in to Food on Friday: Slow Cooker. Have a super week.

      PS I am now following you and hope you will follow Carole’s Chatter back.