Holly Furtick


  • 1 can cream of chicken soup
  • 2 cloves garlic (pressed)
  • 1 c milk
  • 1/2 lbs sliced ham (I got Boars Head Black Forest from my deli)
  • 1/4 lbs baby swiss cheese
  • 5 chicken breasts
  • 2-3 c herbed dry bread stuffing mix
  • 1/4 c melted butter


  • Mix soup, milk and garlic together in small bowl.
  • Pour about 1/3 of the mixture into the bottom of crock pot.
  • Cut chicken into cubes, place in crock pot.
  • Chop ham, sprinkle on top of chicken.
  • Pour remaining mixture over the chicken.
  • Cover with swiss cheese.
  • Cover with stuffing mix.
  • Pour melted butter on top.
  • Cook on high 2-3 hours or on low 4-6 hours.
  • Notes: The dish is a bit on the salty side. Low-sodium cream of chicken soup and a non-salty ham (don’t get Virginia ham) will work best. If you are trying to feed a ton of people and want to double the recipe, I might do so by adding a second layer of all the ingredients. I served with green beans and rolls.

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