5 whole chicken breasts, skinless & boneless
1 (8 oz.) pkg. Swiss cheese, sliced
2 cans cream of chicken mushroom soup, diluted with 1/2 c. milk
1 pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cut chicken breasts in half, arrange in 9"x13" pan. Place cheese on to. Spread soup mixture on top of cheese. Mix butter and stuffing mix, place on top of soup. Bake, uncovered at 350 degrees for 1 1/2 hours.