This slow cooked appetizer is perfect for entertaining...it's easy, it's delicious, and you prep it early in the day and your work is done...just serve and enjoy!
cost per recipe: $13.65
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
can (about 14.5 ounces) diced tomatoes, drained
small eggplant, peeled and diced (about 2 cups)
large zucchini, diced (about 2 cups)
small onion, chopped (about 1/4 cup)
pound skinless, boneless chicken breast halves(about 4 breast halves)
cup shredded Parmesan cheese
tablespoons chopped fresh parsleyor basil leaves
loaf Thinly sliced Italian bread, toasted
Stir the soup, tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 6 to 7 hours or until the chicken is fork-tender.
Remove the chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the cheese and parsley.
Serve on the bread slices. Sprinkle with additional Parmesan cheese and chopped parsley, if desired.