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Stuffed Chicken Breasts


  • 6 boneless, skinless chicken breast halves, pounded
  • Stuffing of choice
  • 2 cans condensed cream of celery soup
  • Paprika
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  1. Prepare dressing. If using package mix, 1/2 of package should be enough. (May use applesauce instead of water in dressing.) May also add 1/2 cup cut up onion to dressing.
  2. Roll dressing up in breasts and close with wooden picks.
  3. Brown in butter or margarine in hot skillet.
  4. When brown, cover with paprika and place in slow cooker.
  5. Cover breasts with celery soup.
  6. Cook on HIGH for 5 or more hours.

Yield: 6 servings

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