- 6 boneless/skinless chicken breasts
- 6 slices Swiss cheese (or more )
- 2 cans condensed broccoli & cheddar soup
- 1 soup can milk
- pepper & garlic powder, to taste
- 3 c. herb-seasoned stuffing cubes
- 1/2 c. butter
Place the chicken breasts into a greased crock pot. Lay the Swiss cheese slices on top. Whisk together the soups, milk and spices; pour over top of chicken. Scatter the stuffing cubes over top of soup mix. Cut butter into thin pats and place on top of stuffing. Don't stir.
Cook on high for 4 hours or low for 8, or until chicken is cooked through.
Can also be baked in the oven, covered at 350. Uncover during last 10 minutes for stuffing to crisp.
- 1 c. butter, softened
- 2 c. all purpose flour
- 1 teas. salt
- 1/2 c. sugar
Mix together until coarse crumbs form. Press into the bottom and slightly up the sides of a greased 9X13 dish. Bake at 350 for 15-20 minutes, or just until it starts to brown. Remove from oven and allow to cool for a few minutes.
Meanwhile, mix together the following:
- 1/2 c. flour
- 2-1/4 c. sugar
- 1 c. fresh lemon juice (about 6 lemons)
- grated rind of 2 lemons
- 6 eggs
- 2 drops yellow food coloring (optional)
Pour over the baked and slightly cooled crust. Bake for 30 minutes at 350. Sprinkle powdered sugar over the top while still warm. Cool completely before cutting into squares. Store in refrigerator.
