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Ingredients
- 4 to 6 boneless, skinless chicken breasts
- 4 to 6 slices deli ham
- 4 to 6 slices swiss cheese
- 10-3/4 oz. can cream of mushroom soup
- 1/4 c. milk
- cooked egg noodles
Preparation
Step 1
Place each chicken breast between 2 pieces of wax paper; flatten with a meat mallet. Top with slice of ham and slice of cheese. Roll up and secure with wooden toothpicks.
Arrange chicken rolls in a slow cooker, making 2 layers if necessary. Blend soup and milk; pour over chicken.
Cover and cook on low setting for 4 hours, or until chicken juices run clear. Serve chicken rolls over noodles; top with sauce from slow cooker.