You may be wondering why I am sharing slow cooker recipes in July. Well, here in Wisconsin, we usually have hot and humid days in July and August. Our lil air conditioner works hard to keep our apartment cool. I like to use the slow cooker to make us yummy meals that do not heat up the apartment and make the air conditioner run more than it has to.
My friend Sandy makes this casserole in the oven, and I think I shared that recipe before. This slow cooker version is just as yummy!
I used Campbell’s Healthy Request cream of celery soup because I just can’t handle the cream of chicken. That is completely a personal preference of mine. Please feel free to make the homemade cream soup base and use that instead.
This recipe was found on The Magical Slow Cooker at http://www.themagicalslowcooker.com/slow-cooker-chicken-cordon-bleu-casserole/
Slow Cooker Chicken Cordon Bleu Casserole
1 can (10.5 oz) cream of chicken soup
1/4 cup milk
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 lbs boneless, skinless chicken breast
1/2 pound ham slices (doesn’t have to be exact, just enough to cover the chicken)
1 6 oz package sliced Swiss cheese
1 6 oz package cornbread stuffing mix
1/3 cup butter, melted
In a small bowl, whisk together the soup, milk, oregano, pepper and garlic powder until smooth. Set aside.
Place the chicken breasts in an even layer in the slow cooker.
Add the ham over the chicken in an even layer.
Add the Swiss cheese over the ham in an even layer.
Pour the soup mixture over the cheese and use a spatula to spread it out evenly.
Sprinkle the cornbread stuffing mix evenly over the soup mixture.
Pour the melted butter evenly over the stuffing mix.
Cover and cook on low for 5 hours without opening the lid during the cooking time.
Serve and Enjoy!