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Mix Together The Cream Of Chicken Soup And Milk In A Small Bowl. Pour Enough Of The Soup Into A Slow Cooker To Cover The Bottom. Layer Chicken Breasts Over The Sauce. Cover With Slices Of Ham And Then Swiss Cheese. Pour The Remaining Soup Over The Layers, Stirring A Little To Distribute Between Layers. Sprinkle The Stuffing On Top, And Drizzle Butter Over Stuffing. Cover, And Cook On Low For 4 To 6 Hours, Or 2 To 3 Hours On High.
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