Ingredients:
- 1 package herb-seasoned stuffing mix, prepared
- 4 to 6 boneless chicken breast halves or boneless thighs, without skin
- 1 can cream of chicken soup
- 1 can (3 to 4 ounces or more) sliced mushrooms, drained
Preparation:
Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.Cover and cook on low for 6 to 8 hours.
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