6 chicken breasts, boneless/skinless
salt and pepper to taste
1 cup chicken broth
6 slices Swiss cheese, divided
1 can cream of mushroom soup
1 can cream of chicken soup
¼ cup milk
12 oz cornbread stuffing mix
½ lb cooked sausage
½ cup butter, melted
1. Lightly spray crock pot insert with nonstick cooking spray. Place chicken breasts in pot. Sprinkle with salt and pepper. Pour chicken broth over chicken. Top with 3 slices of cheese.
2. Combine soups and milk; stir well. Spoon over cheese. Place remaining 3 slices of cheese on top of soup mixture.
3. Combine stuffing mix and sausage; spoon over cheese. Drizzle melted butter over stuffing mixture.
4. Cook on low 8-10 hours (or on high 4-6 hours).
1 pound large fresh white mushrooms - (abt 24) - cleaned
2 tablespoons vegetable oil - divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves - pressed
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese - plus
2 tablespoons shredded mozzarella cheese - divided
2 tablespoons grated Parmesan cheese
Remove stems from mushrooms;
finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil.
Arrange caps cavity side up on a shallow baking pan; set aside.
Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
Bake 10 to 15 minutes, until mushrooms are tender.