4 to 6 pieces chicken breast halves, skinned and boned
4 to 6 pieces Swiss cheese
4 to 6 pieces thin ham slices
1 can cream of chicken soup plus 2/3 c. milk
1/2 pkg. Pepperidge Farm fine seasoned stuffing (not cubes)
1/2 stick butter

Mix soup and milk in bowl with whisk. Set aside. In a 9 x 13 inch pan, roll ham slices; top with chicken pieces. Then top with Swiss cheese slices. Pour soup mixture over all. Combine stuffing with softened butter in bowl; sprinkle over top.

Bake at 300 degrees for 1 1/2 hours.

Cover with foil last half hour if getting to brown.