This is the first thing I've cooked that in 22 years my husband has ever gotten enthusiatic enough to want to bump up a few things. The first time I had it too soupy so I halved the milk with heavy cream and it was perfect. We hammered the chicken, layered it, cheese (which we used provolone and I finished out the bit of swiss I had, layer of shaved ham, another good layer of soup sauce as the chicken breasts actually thinned enough to make two. So we had that second layer of meat and cheese topped by the breading. I cooked on hi for 5 hrs. It was moist, savory, and everyone loved it. It goes WAY further, I would suggest this amount for at least six. I sliced and served it onto a platter and all of the layers held together so it was quite attractive as well. This was done in my large oval crock (not sure size). I would not suggest doing it in anything smaller. The width and shape of the oval crock made it easy to slice and remove. It has to be cooled before slicing if you want a good hold of the layers for looks and then warn, This is the best recipe we've used and it as our guidance we just did tweaks for his taste. While there may be lots of way to tweak to your taste, without this recipe would be absolutely nothing to start from. We cannot thank you enough for providing it.
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This is the first thing I've cooked that in 22 years my husband has ever gotten enthusiatic...