Crock Pot Chicken, Gravy and Stuffing

From: Chef #1312267

On Jul 5, 2009

Our family loves this recipe, but NOT the fat. We make it healthier by using fat free cream of chicken soup and substituting 1/2 chicken broth for the melted butter. It's delicious and we can eat it without feeling guilty.

From: Mrs. Stephenson

On Jun 8, 2009

This dish was very nice. I only changed one thing about this recipe and that was that instead of using cream of chicken and mushroom soups I used all cream of celery. It came out quite tasty however I think it would be a better dish for the regular oven because the chicken had a mushy texture. Its already a very fast and easy dish, I don't see how using your regular oven would make much of a difference, besides improving texture.

From: Bet

On Apr 20, 2002

I finally had a crock pot supper that was a big hit with my family. I used mozzarella cheese because it was all I had on hand, and I put the chicken breasts in frozen. I will certainly be using this recipe again. It's a keeper!

From: Miss Annie

On Sep 9, 2002

This was a very good recipe. I had to make it twice because I used Healthy Request Cream of Mushroom Soup the first time, and the taste and texture was not bad, but not good either. The second time I made it I used regular soup and it came out very good. We loved eating it and it was very easy to make. It has enough gravy for serving with rice or potatoes. Thanks secret for posting this one.