6 chicken breast halves, skinned & boned
6 (4 x 4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. milk
2 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken breasts in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.

Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees for 50 minutes. Yield: 6 servings.

TO FREEZE: Prepare recipe as above and place in aluminum foil-lined dish. Cover tightly, and freeze.

TO DEFROST AND REHEAT: For conventional oven, thaw casserole in refrigerator; cover and reheat at 350 degrees for 45 minutes or until thoroughly heated. For microwave oven, cover casserole tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Defrost at medium low (30% power) 20 to 25 minutes, giving dish a half-turn after 10 minutes. Microwave at medium high (70% power) 10 minutes or until bubbly, giving dish a half-turn after 5 minutes.