Monday, March 26, 2012

Crockpot Chicken Cordon Bleu

I am a big fan of this traditional French dish, but I don’t love the time and effort it requires – especially on a weeknight. This Crockpot variation had all the same flavors with a fraction of the work!

1 can cream of chicken soup 
1 cup skim milk
¼ tsp pepper
3-4 boneless, skinless chicken breasts
6-8 slices deli ham
3-6 slices Swiss cheese
1 cup herbed dry stuffing mix
3 T butter, melted

In a small bowl, whisk together soup, milk, and pepper. Pour about 1/3 of the mixture in the bottom of the Crockpot. Layer the chicken breasts over the mixture and cover with slices of ham, followed by cheese. Pour the remaining soup mixture over the layers, ensuring that it coats completely. Sprinkle the stuffing on top and drizzle the butter over the stuffing. Cover and cook on low 4-6 hours. Delicious served over egg noodles.

*Recipe modified from Chef in Training

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