OVEN BAKE or CROCK POT INSTRUCTIONS BELOW
INGREDIENTS and QUANTITY ARE THE SAME FOR BOTH
2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)
IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.
IF USING CROCK POT
Place chicken in crock
2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)
IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.
IF USING CROCK POT
Place chicken in crock
Top with Swiss if using
Mix together, sour cream, soup and seasoning and pour over top
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours
VARIATION
Add frozen mixed veggies on top of chicken before cheese and sauce to change it up.
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