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  • Andrea Thomas

    Crockpot Chicken and Dressing adapted by Southern Plate * 4 chicken breasts, cooked * 2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread) * 2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread) * 2 Tbsp sage (add more to taste. I usually end up adding about a Tablespoon more) * 1 medium onion, chopped * 2-3 eggs, hard boiled and chopped * 2 cans cream of chicken soup (separated) * 1 stick margarine or butter, melted * 2 cans chicken broth (3-4 cups) CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes. DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl. PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top.

  • Glenda Leader

    Crockpot (slow cooker) Swiss Chicken Casserole from thesefour .com Uses stuffing and cream of mushroom soup.

  • Aileen Olsen Egginton

    Crockpot Chicken and Dressing = Comfort food.

  • Amy Justice

    Crockpot Chicken Casserole with stuffing Ingredients: 6 boneless/skinless chicken breasts 6 slices Swiss cheese (if you aren't a Swiss fan, put your fav cheese on there) 1 can cream of mushroom soup (or cream of chicken if you hate mushrooms like me!) 1/4 cup milk 2 cups stuffing mix (flavored stuffing makes it awesome)

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