Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And a great classic from !

******************************

Please Fave the Original Submission here. - https://www.furaffinity.net/view/18475186/

******************************

Always a provider of deliciousness, we hope you enjoy this dish from vrghr !

******************************

Okay, Vrghr admits this isn't one of his most photogenic dishes. Wuff was very rushed and had to do the best he could with a plated sample after many others had already dished up a portion.

But wuffy just had to post this anyway, for the recipe. The flavors of the finished dish demanded it.

A very easy meal with fantastic flavor! Was amazed at how tasty this was. Using boxed stuffing and canned soups along with crockpot cooking makes this an absolutely simple preparation. Great for lunch or supper for a few, and easy to double up and more, to just as easily feed a hungry crowd.

The key to the special flavor is use of a good quality ham. Splurge a bit on some ‘Black Forest’ ham from your deli, sliced prosciutto, or some ‘spiral sliced bits & pieces’ (often available at Walmart food aisles) for the ham, and you’ll turn an already good dish into something really spectacular.

You can also ‘kick this up’ with creative substitutions on the cheese. Add some creamy Havarti for richness, Gruyere or Jarlsberg for nutty/buttery Swiss flavor, for example. You can also use grated instead of sliced cheese if you desire. As always, quality ingredients make noticeable differences, even for a simple dish like this.

Note - if you are doubling (or more) this recipe up for a big crowd or potluck, Do Not double up the liquids for the soup! The meal ends up with way too much liquid, between the soup and the juices given off by the chicken. Add half again as much liquid as the soup calls for (using broth instead of water is recommended).

Ingredients

2-3 Large boneless skinless Chicken Breasts (or more if smaller)
1 Can (14oz) Cream of Mushroom soup
1 Can (4oz) “stems & pieces” mushrooms (with liquid)
1/2 C Milk
1/2 C Chicken broth/stock
1Tbs Dijon Mustard
8 slices (approx. 1/3 lb) good deli ham (Black Forest, Honey smoked, “country” dry-cured ham, prosciutto)
6-8 slices (approx. 1/4 lb) Swiss cheese (Gruyere, Jarlsberg, etc.)

Spices:

1 tsp Onion Powder (or 1 Tbs Minced dried onion)
1/2 tsp Granulated Garlic (or Garlic Powder)
1/2 tsp Paprika (or Smoked Paprika) (optional)
1/2 tsp Ground Black Pepper (to taste)
1/4 tsp Salt (to taste)
1/4 tsp Thyme (optional)
1/4 tsp Ground Savory (optional)
1/4 tsp Cayenne Pepper (optional)

For Stuffing

1 Box “Stovetop” (or similar) Chicken flavored stuffing mix
1 Can (4oz) “Stems and Pieces” mushrooms w/liquid
1 C Chicken Broth
4 T Butter

Directions:

Make Stuffing: In a medium saucepan; bring Chicken Broth, butter, 1 can mushrooms and liquid to boil. Add contents of Chicken-flavored stuffing pouch. Stir briefly to combine ingredients. Cover, and remove from heat.

Make Sauce: In a microwave-safe medium bowl, combine mushroom soup, chicken broth, milk, and Dijon mustard. Heat for ~90 seconds. (Heating makes combining easier.) Stir together until evenly mixed. If necessary, heat another 30 seconds.

Prepare Meat: Slice Chicken into 1 inch cubes. Slice ham into 1 inch squares.

Assemble in Crockpot: Add chicken to pot. Sprinkle with spices (stir to coat all sides if desired, but not really needed as crock cooking will meld flavors). Pour in sauce. Layer on ham bits/slices. Layer on half of cheese slices. Add prepared stuffing mix on top layer.
NOTE - If doubling or more the recipe, add 1 Tbs Flour to the chicken to thicken the juices given off when cooking.

Cook at Low setting for 4 hours (Don’t over-cook; cubed chicken breast cooks quickly and can dry out). Uncover and cook on high for about 20 minutes to thicken slightly. Layer remaining cheese slices on top of stuffing and replace cover. Continue cooking on high until cheese begins to melt (about 10-20 minutes).

Dish it out deep to get every layer!

DEVOUR


******************************