MONTEREY CHICKEN

Today I used what I had on hand and we liked it even better.  Instead of 4 slices of ham I used a small ham steak and just cubed it.  I also used Muenster cheese instead of Jack.  I'm thinking next time I should cut up the chicken into bite sized pieces for a complete casserole. Hubs loved it. MONTEREY CHICKEN

4 large boneless/skinless chicken breasts
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese

6 ounce pkg of herb or chicken flavored stuffing mix (such as Stove Top)
1/4 cup butter, melted
1/4 cup water
PURE

• In a small bowl whisk together the cream of chicken soup and milk until well blended.
• Spray crock pot with PURE.
• Pour half of the soup mixture into the bottom of a 6 quart oval crock pot.
• Place the chicken breasts over the sauce in a single layer.
• Cover the chicken with a layer of ham and then a layer of Swiss cheese.
• Pour the remaining soup mixture over the chicken.
• Sprinkle the chicken with the dry stuffing mix.
• Whisk together the butter and water.
• Drizzle the butter mixture over the stuffing.
• Cover and cook on low for 4-6 hours or on high for 2-3 hours.
• Serve and enjoy!