SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
BRUNSWICK STEW
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
Page 26 of 245 Crockpot Recipes
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2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4
to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
Cooking With Will—Mushroom Madness
Cooking With Will—Mushroom Madness
Simple easy recipes. Chicken Marsala and Blue Oyster mushrooms, chive pesto over pasta with Shitake mushrooms