16 pieces of chicken, skinned
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can creamy chicken mushroom soup
1 onion, chopped
Pepperidge Farm herb seasoned stuffing
Swiss cheese slices
1 can evaporated milk

Butter glass dish. Place skinned chicken pieces in dish. Cover with chopped onion and salt, pepper. Lightly cover chicken with slice of Swiss cheese. Mix soups and milk. Then pour over cheese. Cover chicken, then cover with Pepperidge Farm crumbly dressing mix. Dot with butter. Cover with foil and bake in 300 degree oven until chicken is done, 1 to 1 1/2 hours or more.