6-8 chicken breast halves, skinned and boned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
1 bag Pepperidge Farm stuffing mix (blue pkg.)
Fresh mushrooms
Swiss cheese
1 1/2 c. butter

Melt butter and mix with stuffing mix. Put half in 9x13 inch pan and lay chicken breasts on top. Cover with both soups and milk (combined). Cover with a layer of fresh sliced mushrooms and a layer of cheese. Cover with remaining stuffing mix. Bake at 350 degrees for 1 1/2 - 2 hours.