4 boneless, skinless chicken breasts, cooked and cut into bite size pieces
1 (6 oz.) pkg. herb seasoned stuffing mix
1 (10 oz.) can cream of chicken soup
1/2 c. milk
8 slices Swiss cheese
2 tbsp. butter, melted

In 9 x 13-inch pan, put 1/2 the dressing. Add chicken and then add the rest of the dressing. Mix soup and milk. Pour over casserole. Top with butter and cheese.

Bake at 350°F for 45 minutes or until cooked through.