1 c. instant rice, uncooked
8 chicken breasts, deboned & skinned
8 slices Swiss cheese
1/2 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup
Pepperidge Farm stuffing mix

Pour rice in ungreased 9 x 13 inch pan. Place chicken breasts on rice. Top each with a slice of cheese. In a separate bowl, combine milk and both cans of soup. Pour over cheese. Dot with butter and sprinkle with stuffing. Bake for 1 1/2 hours at 300-325 degrees. Serves 4-6.