Chicken & Stuffing Slow Cooker Casserole
Calling all pot pie and casserole fans, we've got one for the recipe books.
Ingredients(5)
1 cup
condensed cream of chicken soup
1 can (10.75 ounces)
mixed frozen vegetables
1 package (12 ounces)
boneless, skinless chicken breasts
4
Stove Top stuffing mix
1 package (6 ounces)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
- 2
Spread frozen vegetables on the bottom of a slow cooker pot. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
- 3
Cover and cook on high for 4 hours or until chicken reaches an internal temperature of 165°F.
- 4
When ready to serve, gently stir in remaining ½ cup dressing.
Tips: For a spicy version, substitute Hidden Valley® Southwest Chipotle Dressing instead of Ranch. For fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full-calorie Ranch.
Multi-Cooker-Friendly Recipe Instructions
- 1
In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
- 2
Spread frozen vegetables in the inner pot of your multi-cooker. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
- 3
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
- 4
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” When ready to serve, gently stir in remaining ½ cup dressing.
* Always follow manufacturer’s instructions.
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