Crock Pot Chicken Swiss Bake

• 4 boneless chicken breasts
• 4 -8 slices swiss cheese
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 7 ounces white wine (I like white port wine)
• 3 ounces milk
• 1 (8 ounce) package seasoned stuffing mix (Stove Top Herb or Chicken)
• 1/2 cup butter (1 stick)
• salt
• pepper

1. Place chicken breasts in crock pot and sprinkle with salt and pepper.
2. Cover with swiss cheese.
3. Empty soups into bowl, but keep one of the soup cans.
4. Fill the empty soup can 3/4 full with the port wine and add milk for the last 1/4 to make one full can and add this to your soup mixture in the bowl. Mix well and pour on top of swiss cheese.
5. Top with DRY stuffing.
6. Slice butter into pats and place on top of stuffing.
7. Cover and let cook on LOW 4-6 hours.

chicken breasts, swiss cheese, cream of mushroom soup, cream of chicken soup, white wine, milk, stuffing mix, butter, salt, pepper

Taken from www.food.com/recipe/crock-pot-chicken-swiss-bake-147052 (may not work)