This dish is amazing!
My sweet grandma Cynie always used to make it for us growing up.
She is an incredible cook. She always puts so much love and thought into every meal.
Supper at her house always included cocktail hour with a simple appetizer, a main dish, starch, vegetable or salad, bread or rolls AND dessert.
She was quite the lady — to consistently cook like this for eighty plus years! She leaves a great legacy.
Originally, this recipe was to be assembled in a baking dish and placed in the oven, which I’ve done for years because it’s the only way I’d ever known. Well recently I tried it in the crock pot, and boy, was it delicious!
The slow roasting in the crock pot created an incredibly moist breast of chicken that just fell apart at the touch. It was fun too, to put all of the ingredients in the crock and not have to worry about them. I assembled the dish in the morning, went for an afternoon hike and when I arrived home, the scent of this goodness filled the air. What a treat!
Unfortunately, it was so good that it was all devoured before I got to snap a picture of the final product, so please forgive.
Hope you get to enjoy this one in the new year!
Swiss Cheese and Sherry Chicken
3 boneless, skinless chicken breasts (if they’re real fat, slice the fat part of the breast in half width wise)
5 slices swiss cheese
1 can cream of chicken soup
1/4 c plus 2 T butter, melted
1/8 c milk
1/8 c cooking sherry
1/2 box Mrs. Cubbison’s box stuffing (Stove Top is a NO go with this recipe. It’s not hearty enough.)
salt and pepper
Coat crock pot with cooking spray. Trim any excess fat off the chicken breasts and place breasts, as a single layer, on the bottom of the crock pot (If you have to layer a little, go ahead). Season with salt and pepper. Lay slices of swiss cheese over chicken. It should look like this:
Whisk soup, milk and sherry together in a separate bowl. Add 1/4 c butter and mix until blended. Season with salt and pepper to taste. Pour over chicken and cheese. Top with dried stuffing and pour remaining 2 T butter over top: Remember to look for this brand of stuffing in the store:
Bake for 3 hours in crock pot at high heat (bake for 6 hours on low heat). Since crock pots may vary, before eating, check to make sure chicken is no longer pink in the middle and is cooked all the way through.
Though the “before” pics don’t look all that appetizing, this dish in the crock-pot left me comin back for more to the point of pain. Rarely do I overeat to the point of stomach-ache. But this time it was just plain hard to quit. Straight up warn, cozy, comfort food.