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Swiss cheese chicken
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Swiss Chicken Ingredients | |
6 | skinless, boneless chicken breasts |
6 slices | Swiss cheese |
1 can | condensed cream of mushroom soup |
1/4 cup | milk |
2 cups | herb-seasoned stuffing |
1/4 cup | melted margarine |
Directions Place chicken breasts (uncooked) in the bottom of the crockpot. Cover with slices of Swiss cheese. Mix cream of mushroom soup and milk. Spoon over the Swiss cheese. Sprinkle 2 cups of herb dressing on top. Drizzle melted margarine over top. Cook on low for 6-8 hours or high for 4-6 hours. (Originally published: Colonial Heights United Methodist Church , 2005 cookbook) Cream Cheese Chicken Ingredients | |
1/2 cup | butter |
6 | boneless, skinless chicken breasts |
1/2 cup | Italian dressing, (bottle) |
2 cans | cream of chicken soup |
4 ounces | cream cheese |
Serve over cooked rice or fettuccine noodles
Directions
Cut butter into small pieces and sprinkle along the bottom of the crockpot. Place uncooked chicken breasts over the butter. Pour Italian dressing and cream of chicken soup over the chicken. Cook on low for 6-8 hours or high for 4-6 hours. Stir and shred chicken with two forks. Stir in cream cheese; let it cook on low for 5 to 10 minutes (until cream cheese melts). Serve over rice or fettuccine noodles.
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