4 whole chicken breast, skinned & deboned (cut into 16 pieces)
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c. milk
6 slices of cooked ham
6 slices Swiss cheese
1 sm. pkg. Pepperidge Farm herb stuffing

Mix soup and milk in bowl until creamy. Place 1/2 chicken in baking dish, 9 x 13 inches, with 1 cup soup mixture. Layer soup mixture, ham slices, chicken slices, rest of soup mixture and Swiss cheese. Cover with stuffing mix. Cover with foil and bake at 350 degrees for 1 hour. Remove foil last 10 minutes.