Oh yes. Believe it. I wasn't sure at first either, but it really works and was really good. I would have taken a picture but we all, including my husband who claims he doesn't like Chicken Cordon Bleu, gobbled it all up.
So here's the recipe, from Chef In Training.
6 skinless, boneless chicken breast halves (I just used an entire frozen bag of breasts...and put them in frozen!)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix (I used Stove Top Chicken Flavored)
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker 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. ( I didn't stir and it turned out great!)
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Enjoy!
It was SO good. Enjoy!
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