6-8 pieces chicken breasts, boneless, skinned
1 (8 oz.) pkg. sliced Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. milk
1 c. crushed Pepperidge Farm herbed stuffing mix (or more)

Butter 9"x13" baking dish. Lay chicken pieces touching. Cover with one layer of Swiss cheese. Mix soups with milk and pour over chicken and cheese. Sprinkle generously with stuffing mix. Dot with butter and bake at 325 degrees for 1 hour 15 minutes or until chicken is tender. Serves 4 to 6.