Ingredients:
- 5 apples, peeled, cored & chopped
- 6 to 8 green onions, with green, sliced
- 1 lb chicken thighs, deboned, skinned, all fat removed, cut into 2-inch cubes
- 6 to 8 ounces sliced Swiss cheese
- 1 can (10 1/2 ounces) cream of chicken soup, well blended with 1/4 cup milk
- 1 box (6 ounces) Pepperidge Farm Stuffing with Apples and Raisins, or use your favorite stuffing mix
- 1/4 cup melted butter
- 3/4 cup apple juice
Preparation:
Layer ingredients in 3-1/2 to 5-quart slow cooker in same order as above. Pour soup mixture over cheese layer, butter over stuffing and finally drizzle with the apple juice, making sure that liquid moistens all of the bread.Cover and cook on HIGH for 1 hour and on LOW for another 4 to 5 hours.
Rose-Marie's Note:
We ate it without anything but since it makes a wonderful sauce and the
stuffing sort of disappears into the dish, I recommend serving it with
plain rice.
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