5 whole chicken breasts, skinless & boneless
1 (8 oz.) pkg. Swiss cheese, sliced
2 cans creamy chicken mushroom soup diluted with 1/2 c. or less milk
1 pkg. herb seasoned stuffing mix by Pepperidge Farm
1/2 c. butter, melted

Cut chicken breast in half and arrange in 9"x13" pan. Place cheese on top, spread soup diluted with 1/2 cup milk over cheese. Mix butter and stuffing. Place on top of soup. Bake, uncovered at 350 degrees for 1 1/2 hours.