It is finally, finally, finally getting cooler here in the Lowcountry, and I am happy to report that I have broken out the crock pot for the first time in forever. I've been dying to use it for a couple of weeks now. Recently, I downloaded an app on to my iPhone that has just crock pot recipes, and I've been browsing it for something new to make. Rick and I have been feeling a little burned out on the food we've been eating lately, and this recipe was totally different than our regular fare. We served it with our favorite green beans on the side.
I took the original recipe and made some changes (of course!). It smells like Thanksgiving as it cooks. My biggest complaints about it is how much sodium it has. That's the problem with using canned soup, and I think that the next time that I make it I may go with using the lower sodium version of the soup.
Here's what I did
Swiss Chicken Casserole
6 skinless, boneless chicken breasts
6 slices of Swiss cheese
1 can of Campbell's Cream of Mushroom with Roasted Garlic Condensed Soup
1 box of Stove Top Savory Herb Stuffing
1/4 cup low fat milk
1 stick unsalted butter, melted
Spray crock pot with cooking spray. Place chicken breasts on the bottom of the crock pot. Top chicken with cheese slices. Mix milk and soup in a bowl together, and then spoon over cheese. Next, add the stuffing on top of the soup mixture and drizzle melted butter over it. Cook on low for 8 hours.