4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle. Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp rubbed sage
1/4 tsp paprika
1/4 tsp pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
chopped fresh parsley, optional
Flatten chicken to 1/8″ thickness. Place ham and cheese on each breast. roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium- high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over the chicken. Cover and cook on Low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients. Serve warm with crackers or cocktail rye bread.