8 skinless, boneless chicken breast halves
4 slices American cheese, each cut in half
1 can cream of chicken soup
1/4 c. milk
2 tbsp. butter, melted
1/2 c. herb seasoned stuffing, crushed
hot cooked rice

In 3-quart oblong baking dish, place chicken and top with cheese. Stir soup and milk and spread over cheese/chicken. Combine butter and stuffing and sprinkle over soup mixture.

Bake at 400°F for 25 minutes or until chicken is no longer pink. Serve over rice.