Prep:
5 min
|
Cook:
10 min
Chicken & Stuffing Slow Cooker Casserole
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Servings: 6–8
Rated 4.2727/5
based on 11 customer reviews
Calling all pot pie and casserole fans, we've got one for the recipe books.
Ingredients (6)
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1 10.75-oz. can condensed cream of chicken soup
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½ cup water
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1 12-oz. package mixed frozen vegetables
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4 boneless, skinless chicken breasts
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1 6-oz. package Stove Top stuffing mix
Steps (6)
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Step 1In a small bowl, blend ½ cup Ranch dressing, cream of chicken soup and water. Set aside.
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Step 2In a slow cooker, spread frozen vegetables on the bottom. Place chicken over vegetables. Pour dry stuffing mix over chicken. Pour Ranch mixture over stuffing mix.
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Step 3Cover and cook on high for 4 hours. Chicken should have an internal temperature of 165°F.
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Step 4Add remaining ½ cup Ranch dressing, gently stir to combine and serve.
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Step 5For a spicy version, substitute Hidden Valley® Southwest Chipotle Dressing instead of Ranch.
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Step 6For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Chicken & Stuffing Slow Cooker Casserole
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
Ingredients (6)
-
-
1 10.75-oz. can condensed cream of chicken soup
-
½ cup water
-
1 12-oz. package mixed frozen vegetables
-
4 boneless, skinless chicken breasts
-
1 6-oz. package Stove Top stuffing mix
Chicken & Stuffing Slow Cooker Casserole
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Total: 4 hr 15 min
