3 whole chicken breasts, boned, skinned & split (6 pieces)
6 pieces Swiss cheese
1 can cream of chicken soup
1/3 soup can of milk
1/2 c. butter, melted
2 c. Pepperidge Farm stuffing

Place chicken breasts in greased 9 x 13 inch baking dish. Cover chicken pieces with Swiss cheese. Mix milk and soup together and spread over cheese. Mix butter and dressing and spoon over soup mixture. Cover with foil and bake 1 1/2 hours at 325 degrees.

Serves 4-6.

VARIATION:

1/2 cup sherry in place of 1/3 soup can of milk. Bake at 350 degrees for 1 hour or until tender.