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| Swiss Chicken Casserole |
| 4-6 skinless, boneless chicken breast halves 1 cup grated Swiss cheese 1 can cream of mushroom soup ¼ cup milk 2 cups dry stuffing mix ¼ cup margarine, melted |
 |
||
| Place the chicken breasts in a lightly
greased Crock Pot. Top with the cheese. Combine the cream of mushroom soup and
milk. Pour over chicken and cheese. Sprinkle with the dry stuffing mix, then
drizzle the melted margarine on top. Cover and cook on low for 8-10
hours. |
||