MONTEREY CHICKEN

Today I used what I had on hand and we liked it even better. Instead of 4 slices of ham I used a small ham steak and just cubed it. I also used Muenster cheese instead of Jack. I’m thinking next time I should cut up the chicken into bite sized pieces for a complete casserole. Hubs loved it.

MONTEREY CHICKEN

4 large boneless/skinless chicken breasts
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese

6 ounce pkg of herb or chicken flavored stuffing mix (such as Stove Top)
1/4 cup butter, melted
1/4 cup water
PURE

In a small bowl whisk together the cream of chicken soup and milk until well blended.
Spray crock pot with PURE.
Pour half of the soup mixture into the bottom of a 6 quart oval crock pot.
Place the chicken breasts over the sauce in a single layer.
Cover the chicken with a layer of ham and then a layer of Swiss cheese.
Pour the remaining soup mixture over the chicken.
Sprinkle the chicken with the dry stuffing mix.
Whisk together the butter and water.
Drizzle the butter mixture over the stuffing.
Cover and cook on low for 4-6 hours or on high for 2-3 hours.
Serve and enjoy!