chicken corbon bleu slow cooker casserole

How To Make chicken corbon bleu slow cooker casserole

• Step 1
  *NOTE: Brining the chicken is optional. If you choose to brine, begin the night before you plan to cook. In a large, nonreactive bowl, mix 1/4 cup Kosher salt and about 6 cups of water. Stir until salt is mostly dissolved.
• 
  Step 2
  Cut each breast half in half so that you end up with 6 hunks of chicken. Place chicken in brine and refrigerate overnight. Add extra water to the brine, if needed, to completely cover the chicken.
• 
  Step 3
  Butter or spray the insert of the slow cooker.
• 
  Step 4
  Drain and rinse the brined chicken. Arrange chicken pieces in bottom of the slow cooker.
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  Step 5
  Cut ham slices in half. Place ham on top of the chicken.
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  Step 6
  Place Swiss cheese slices over the ham.
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  Step 7
  In a small mixing bowl, combine one can of condensed cream of chicken soup, 1/4 cup milk, 2 teaspoons Dijon mustard, 1/2 teaspoon garlic powder, and 1/8 teaspoon pepper, mixing well.
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  Step 8
  Pour soup mixture over cheese slices, smoothing to cover all.
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  Step 9
  Evenly sprinkle the whole bag of stuffing mix over the soup layer.
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  Step 10
  Place thinly sliced pats of butter over the stuffing mix.
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  Step 11
  Place lid on slow cooker; set control on low. Cook for 3 1/2 to 4 hours until bubbly around the edges and the chicken is cooked through. Every slow cooker is a bit different, so the time is approximate.
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  Step 12
  Serve hot. Refrigerate leftovers.
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