Thread: Scalloped Potatoes and chicken

Scalloped Potatoes and Chicken

1/4 cup celery-diced
1/4 cup bell pepper-diced
1/2 cup onion-diced
1 garlic clove-minced
1 1/2 cups diced Velveeta light cheese
7 medium potatoes-unpeeled-sliced
4 boneless skinless chicken breasts
s and p to taste
1 tbsp dried minced parsley
1 (10 3/4 oz) can cream of celery soup
1 soup can fat free milk

1. Place layers of veggies and cheese in prepared Crock Pot.
2. Sprinkle s and p on chicken, then place on top of veggie layers.
3. Combine soup, parsley, garlic, and milk. Pour over chicken. Press meat down into liquid.
4. Cover; cook on high 2 hours then reduce to low for 4 hours.

I've made this both ways. In my opinion, both were good. The original recipe had a bit more texture than leaving it on low all day, but both are extremely tasty.