Ingredients
4 pcs chicken breast, pounded
4 slices ham, cooked
4 slices Swiss cheese
10 oz condensed cream of chicken soup
¼ cup milk
pasta, tossed in the sauce from the crockpot
parsley, chopped
Preparation
Place ham and cheese slices on chicken breasts, rolling up and securing with a toothpick.
Arrange chicken rolls in a 4-quart slow cooker.
Thin the soup with milk and pour over the chicken rolls.
Cover and cook on low setting for 4 to 5 hours.
Serve over hot cooked noodles and cover with the soup sauce and garnish with chopped parsley.
