Swiss Chicken Casserole

This recipe is comfort food heaven! Plus, it's ingredients are easy to come by, and it basically prepares itself. Now, before you eyeball the nutritional equivalents at the bottom and write this one off, take a deep breath. Yes, I understand 12 P+ is a lot, but if you round out the rest of your plate with zero P+ fruits and vegetables, you'll truly reap the benefits of both worlds.

My mother-in-law gave me this recipe a week or so ago when I was picking up the kids -- and she doesn't even remember giving it to me! =) The chicken gets SOOOO tender in the crock pot, and the stuffing gets crunchy on top and soft underneath. I served it with steamed broccoli and a pickle tray. There were barely any leftovers at my house. I predict the same for yours.

Swiss Chicken Casserole

6 boneless, skinless chicken breast halves

6 slices Weight Watchers Swiss cheese

1 (10 oz.) can Campbell's Healthy Request cream of mushroom soup

1/4 c. milk

2 c. herb stuffing mix

1/2 c. butter, melted

Spray the bottom of a 6-quart slow cooker with cooking spray. Arrange the chicken breasts on the bottom. Top with cheese slices, layering if necessary. In a small bowl, thin the soup with the milk; spoon it evenly over the top of cheese slices. Sprinkle the stuffing mix over top of the soup mixture and drizzle with the melted butter. Cover and cook on low for 8-10 hours or hight for 4-6 hours.

Yield: 6 servings (12P+)

Note: You can decrease the P+ to 9 per serving by using 1 1/2 c. stuffing mix and 1/4 c. butter, but I don't know if it will turn out the same.