Ingredients:
· About 6-7 boneless chicken breast halves or thighs, without skin.
· 1 can condensed cream of chicken soup
· 1 can cream of mushroom soup
· 1 cup chicken broth
· ¼ cup milk
· 3 cups Pepperidge Farm Herb stuffing mix.
· ½ cup melted butter or margarine.
· Salt and pepper to taste
Preparation:
· Season chicken with salt and pepper. Place at the bottom of the crockpot. Pour chicken broth over chicken.
· Combine soups and milk. Cover chicken with soup mixture.
· Sprinkle stuffing mix over all.
· Drizzle melted butter on top.
· Cook on low for 6-8 hours.
I was a little reluctant on this recipe (because of the canned soup), but this was surprisingly tasty and easy to prepare. (Plus it was done by the time I got home from work).
Serve with mashed potatoes, steamed carrots and cranberry sauce
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