Marsha's Stove Top and Swiss Chicken Casserole
chicken breasts (5-8 depending on size), cut into even, not too thick, portion sizes
2 cans cream of chicken soup
1 cup water
8 oz. shredded Swiss cheese
2 pkgs. Stove Top stuffing, prepared as package directs
You want enough chicken to cover the bottom of a 9x13. Each piece should be a portion of chicken per person, about the same size and thickness for even cooking (maybe 12 pieces or so). Place raw chicken portions into a slow cooker. Mix together soup and water and pour over the top of the chicken. Cook until chicken is cooked all the way through (low all day, or high for a few hours). Spray the bottom of a 9x13 baking dish. Spoon out chicken into 9x13, trying to keep your pieces in serving size portions. Add Swiss cheese to the soup mixture in the slow cooker, stir, and pour over the chicken in the 9x13. Top with prepared Stove Top stuffing and bake in a 350 degree oven until bubbly and stuffing is browned and crispy (just a few minutes to heat through again).
*One of the original recipes I used said to put the raw chicken in the bottom of a 9x13, place a slice of Swiss on top of each piece of chicken, pour over the soup, top with stuffing and bake... but when I did that, the chicken all baked and congealed into one big, attached, tough piece, which was not very appetizing, partly because the Swiss cheese placed on top kind of protected the chicken from the soup in an impenetrable layer... Cooking the meat in the crock pot allows it to be separated when you transfer it to the 9x13. Using shredded cheese keeps it from protecting the chicken in a "Swiss blanket", and adding the cheese to the soup mixture just before you pour it into the 9x13 keeps the cheese from being completely lost in the cooking process of the slow cooker.
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