1 pkg. (about 4) chicken breasts deboned
1 can cream of chicken or mushroom soup
12 single slices Kraft American cheese or 12 slices of block Cheddar cheese
3/4 to 1 small pkg. Pepperidge Farm herbed stuffing (dressing) mix
1 cube melted butter
1 1/2 cans of milk (use soup can to measure)

In a greased 9 x 13 inch pan put chicken, cut into pieces, on the bottom. In a small bowl, mix soup and milk until no lumps remain; pour over chicken. Lay cheese on top of soup and chicken.

In large bowl mix dressing (use as much of the dressing mix for the quantity you desire to top casserole) and melted butter. Pour over the top in an even layer. Bake at 350 degrees for 45 minutes. Casserole should be bubbling when done.