Crock-Pot Swiss Chicken Casserole




This one I put together on a whim, I had some chicken I had thawed, actually some split chicken breasts, so I put this together for the chicken that I could cut off the bone, in a large lump, and the rest I boiled for a later recipe!

Crock-Pot Swiss Chicken Casserole

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6

Crock-Pot Swiss Chicken Casserole

Ingredients

4-6 Boneless, Skinless Chicken Breasts
4-6 Slices Swiss Cheese
1 Can of Cream of Chicken Soup
1/2 Cup of Butter
1/4th Cup of Milk
2 Cups of Stuffing Mix

Instructions

  1. Spray the crock with Pam.
  2. Place chicken breasts in crock.
  3. Place cheese on chicken breasts.
  4. Combine in a bowl, soup, milk and melted butter.
  5. Pour mixture over chicken breasts.
  6. Cover with the 2 cups of stuffing mix.
  7. Cover and cook on low for 8-10 hours, or high for 4-6 hours.

Notes

*If you prefer Cream of Mushroom soup you can use that instead!

When I cooked mine they were probably done at 4 hours, I cooked mine for about 5 hours on high.

http://crockpotladies.com/crockpot-swiss-chicken-casserole/

 

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Comments

  1. Kate says

    This is one of the best crock pot recipes I have ever made. I have made it several times now and it always turns out great. Thank you for sharing it!

    • Lady Sarah says

      The only real problem with rice is it tends to get mushy. I would wait till nearly the end and put it on, so it doesn’t have a chance to swell up too much.

  2. Lisa says

    Hi ! How do you know what size crockpot to use ? My old one just died and I need to buy a new one but I am so unsure as to if I should buy a 5 qt or 6 qt one.

    • Lady Katie says

      Just depends on family size or what types of food and uses you want to use it for. you can cook any size recipe in a larger one (dip to full chicken).

  3. Trudy Bledsoe says

    I made this & followed the directions exactly. I put it on high & was gone but was able to be back in 4 hours. When I looked @ it the stuffing had turned black & it was burnt. My hubby tried to stir it up & that made it worse. Now all the burnt part is intermingled with the rest of it. I was going to try to just scrape the burnt part off & salvage the rest. I did taste the chicken & it was OK, but very dry.

    What in the world did I do wrong? The kids were going to come over & eat, but not now.

    HELP!

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