6 chicken breasts, skinned & boned
8 slices Swiss cheese
6 ham slices
1 can cream of chicken soup
1/3 c. milk
2-3 c. Pepperidge Farm Herb Seasoned stuffing mix
1/3 to 1/2 c. melted butter

Rinse and pat dry chicken breasts. Place chicken on bottom of casserole. Top with Swiss cheese and ham. Mix soup with milk, and pour over layers. Mix butter with stuffing and spread over casserole. Bake for 50 minutes at 350 degrees.