6 chicken breast, skinned and deboned
6 (4 x 4) slices Swiss cheese
1 (10 1/2 oz.) cream of chicken soup undiluted
1/2 c. milk
2 1/2 c. herb seasoned stuffing mix
1/2 c. melted butter

Arrange chicken breasts in lightly greased 12 x 8 x 2 inch baking dish. Top with slice cheese. Combine soup and milk; stir well. Spoon sauce over chicken and cheese. Sprinkle herb stuffing mixture over chicken and sauce. Drizzle melted butter over stuffing crumbs. Cover and bake at 350 degrees for 50 minutes. Yields 6 servings.

To freeze: Prepare recipe as above and place in aluminum foil lined dish. Cover tight and freeze.

To defrost: For oven thaw in refrigerator. Cover and reheat at 350 degrees for 45 minutes or until heated.

To Microwave: Cover casserole tight with heavy duty plastic wrap; foil back and small corner of wrap to allow steam to escape. Defrost at medium low (30% power) to 25 minutes, turn 1/2 turn and after 10 minutes. Microwave at medium high (70% power) for 10 minutes or until bubbly turn half turn after 5 minutes.