Virtual Sefer Chicken Crisp

Chicken Crisp
4 chicken breasts
2 c. water
cream of mushroom soup
cream of chicken soup
1 c. chicken broth
8 oz. stuffing mix
large can evaporated milk
Cook meat in the 2 c. of water until done. Remove to a 9x13 pan. Combine evap. milk and soups and pour over chicken. Heat chicken broth until it boils, then add stuffing mix and mix it well. Sprinkle over chicken. Bake at 350 degrees for one hour.
VARIATION:
For crock pot, after you cook the chicken, place it in your crock pot. Top with the evap. milk and soup. Fix the stuffing mix, then add that to the top. Cover and cook on low for 4-6 hours. (I used this version of the recipe because it was too hot to have the oven going.)
If you want to make a healthier (and cheaper) version, you can make your own cream soup:
Instant Cream Soup
2 c. dry, instant milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1 t. onion powder
1/2 t. thyme
1/2 t. dried basil
1/4 t. pepper
Combine and store in an airtight container. To use for soup, combine 1/3 c. of the mix and 1-1/2 c. water. Bring to a boil while stirring often. Add a veggie for more flavor, such as diced celery or some sliced mushrooms or diced broccoli. To use for a recipe which calls for a can of soup, use 1/3 c. of the mix and 1-1/4 c. water.
(I made a double batch of the soup for the recipe.)

~ Stacy ~