Chicken and Stuffing
4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm herb stuffing mix
1/2 cup melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts crock pot. Pour
chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.
Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle
stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours. **note** when
I made this, about 4 hours into it, I started giving it an occasional stir, that way the stuffing was moist all the way through, and didn't dry out on the top.