You can make these stuffed chicken breasts ahead of time and freeze until ready to put the dish together (just make sure you don’t start with chicken that has been previously frozen). Or, everything can be put together the day you plan to make.
3 – 4 large, plump chicken breasts (skinless and boneless)
Shaved or thinly sliced deli ham
Thinly sliced swiss cheese
1 can cream of chicken soup
3/4 cup milk
Salt and pepper
Trim any fat from chicken. Using a long, sharp knife, enter chicken at end of breast and make a deep “pocket” in chicken as you cut and “wiggle” knife back and forth pushing further down as you go along. The pocket needs to be wide and deep enough to fill chicken with ham and cheese. Next, begin stuffing the ham and swiss cheese into the pocket until you can fit no more inside.
Season chicken with salt and pepper.
Brown both sides of chicken in olive oil in a very hot pan.
Mix soup and milk along with a sprinkling of salt and pepper. Spread a small amount of soup in bottom of greased slow cooker. Lay breasts in single layer in slow cooker. Sprinkle tops with shaved parmesan, then drizzle over the remaining soup mixture.
Cook on high for 4 or low for 6 hours.
If you desire to make this a freeze-ahead meal … stuff the breasts, season and place in freezer bag with air removed. Thaw overnight the day before you plan to cook. Then, follow the directions for mixing and adding the soup and chicken to slow cooker.
Serve over mashed potatoes.