Slow Cooker Chicken Cordon Bleu Casserole

 

   Once again, I have a lot to do today, so I’m turning to my trusty slow cooker for dinner. (Seriously, if you don’t own a slow cooker, what are you even doing with your life?) Anyway, I saw this recipe from Good Vibes Cooking, and I thought “There’s no way this could be bad”,  and I knew it would be an easy meal for a busy Saturday or Sunday. Plus, I already had all of the ingredients, so this was a no brainer. Added bonus, we’re still having some brisk Spring nights, so a casserole still hits the spot, especially one as delicious as this one!!! Just set it up around mid day, and boom, one less this to worry about! Serve it with a salad or a fresh green veggie, and dinner is sorted. Easy, right? I think I need to keep this one in the rotation. (wait.. I say that every time I find a new recipe... but I really mean it this time!)

If you love a creamy cheesy chicken casserole, you must give this one a try!
 

 

 
2-3 boneless chicken breasts or thighs
8 oz diced ham
8 oz sliced Swiss cheese
1 can condensed cream of chicken soup
1/2 cup heavy cream
2 tbs Dijon mustard
1 tsp garlic powder
1/2 tsp black pepper
1 tsp dried oregano
1 pkg Stove Top stuffing mix, any flavor
1/2 stick butter

Cut up chicken and add to a crock pot along with the diced ham.
Place slices of Swiss cheese over the meat in one layer.
In a small mixing bowl, stir together the soup, cream, mustard, and seasonings. 
Spread over the cheese layer. Sprinkle dry stuffing over the cream mixture. Dot with butter. 

Full disclosure, I kept the recipe the same but I did tweak the cooking time ever so slightly. The original recipe said to cook it for 6 hours on low. It’s been my experience that the rule for cooking chicken in the crock pot is 2 hours on HIGH, or 4 hours on LOW. That’s it. Chicken just doesn’t need that long to cook!!  I know I’ve said this before, but I’ll say it every time because it’s worth repeating. Otherwise you’d wind up with dry rubbery chicken. And no one wants that!



Tips:
 This is one of those recipes where the amounts are just guidelines. So I didn’t really fuss with each ingredient. I used the whole package of 4 pieces of chicken, I’m sure I used more than 8 oz of ham, definitely more than 8 oz of cheese, the seasonings were to taste, and I KNOW I used more than a half stick of butter. I also swapped brown mustard for the Dijon, I added a little extra cream, and I bet you could use half and half instead of the heavy cream. You do you! I’m sure it will turn out fine as long as you don’t overcook it! One thing, though.. if you'll notice, there's no salt in the recipe. That's because the ham and the stuffing mix have quite enough. If you add any more it would be too salty. I only mention this because my Dad used to fix his plate for dinner and then proceed to put salt and pepper over everything, even before he took his first bite, and it would drive my Mom crazy. She would say "it's already seasoned!" So, yeah. Don't add any extra salt. Doesn't need it!
I’m guessing you could easily bake this in the oven instead of a crock pot. Just assemble it in a casserole dish and bake it at 350º for about 30 minutes. Easy!