Friday, April 13, 2012

New Recipe Night - Crock Pot Chicken Cordon Bleu

It's been a while, got off the cooking bandwagon there for a week or two.  Spring Break did me in with the enthusiasm for doing anything including cooking.  Seems like the less I do, the less I want to do.  Anyway, break is over and we're back in the swing of things and so it was time for another New Recipe Night.
Crock Pot Chicken Cordon Bleu
6 skinless, boneless chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4oz sliced swiss cheese
1 (8oz) package herbed dry bread stuffing mix
1/4 cup butter

Mix together the cream of chicken soup and milk in a bowl.  Pour enough of the soup into the crock pot to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover and cook on low for 4 to 6 hours or 2-3 hours on high.

I have the worst luck with crock pot recipes.  The crock pot is not my friend.  But this recipe turned out pretty good.  It was tasty, but it doesn't look very pretty.  Surprisingly the bread crumbs stayed relatively crispy, but you can't see the chicken under them, so when I tried to scoop the chicken out all the ham and swiss slipped off and feel into the mixture.  When you put it on the plate it looks like a big sloppy mess.  But it tasted pretty good.  I think it's a keeper.

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