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

Mix soup and milk in bowl with whisk. Set aside.

In a 9x13-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°F for 1 1/2 hours.

Note: Cover with foil last half hour if getting to brown.

Serves 4 to 6.