4 whole chicken breasts, split, boned, and skinned
4 slices Swiss cheese
1 can cream of chicken soup
2 c. Pepperidge Farm stuffing
1 stick melted butter

Place chicken breasts in shallow baking dish. Top each with 1/2 slice cheese, then pour soup with about 1/4 to 1/3 cup of milk over chicken. Mix stuffing with melted butter and sprinkle on top. Bake at 325 degrees for 1 to 1 1/2 hours.