4 whole boneless, skinless, chicken breasts
8 (4x4 inch) slices Swiss cheese
1 (10 1/4 oz.) can cream of chicken soup, undiluted
1/4 c. butter
Herb Pepperidge Farm stuffing

Arrange chicken in a lightly greased 9x13 inch pan. Top with cheese. Combine soup and enough milk to be rather moist and spoon over chicken. Sprinkle good with dressing. Drizzle butter and bake at 350 degrees for 45-55 minutes.