This dish used a can of cream of mushroom soup. I found a recipe to make homemade cream of mushroom soup, and if it turns out well I will come back and link it up to this recipe. We avoid cream of such-and-such soups b/c of the MSG and the sodium. But this recipe is excellent and I can't wait to make it a few times in the fall.
6 boneless/skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted
Lightly grease crock pot (or use a liner!). Place chicken breasts in crock pot and top with sliced Swiss cheese.
Combine the soup and milk, stirring well.
Spoon over cheese.
Sprinkle with stuffing mix.
Drizzle melted butter over stuffing mix.
Cook on low 8-10 hours or high 4-6 hours.