Anita's Recipes

Anita's Recipes

Monday, June 17, 2013

Bean Pot Chicken Cordon Bleu

(Serves 6)
6 boneless, skinless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
6 slices deli ham
6 slices Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
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 bottom of the Bean 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 350 for 1 hour

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