2 cans cream of chicken soup
8 boneless chicken pieces, uncooked
8 slices Swiss cheese
2 c. Pepperidge Farm stuffing mix
1 stick butter
Salt & pepper to taste
1/2 c. milk

Lay chicken pieces on bottom of 9"x13" glass baking dish. Mix 2 cans soup and 1/2 cup milk and pour over chicken. Salt and pepper. Put slices of cheese on top of soup. Top off with Pepperidge Farm stuffing mix. Drizzle 1 stick melted butter over top. Bake at 350 degrees for 1 hour. Let stand 5 minutes before serving.