8 chicken breasts, boned
1 (8 oz.) pkg. Swiss cheese, sliced
1 can cream of chicken soup
1/4 c. butter
1 can cream of celery soup
1/2 c. milk
1 c. crushed Pepperidge Farm herb stuffing mix

Butter 9 x 13 x 2 inch baking dish. Lay chicken pieces in pan touching, but not crowded. Cover with layer of Swiss cheese. Mix soups with milk and pour over chicken and cheese. Sprinkle generously with the crushed stuffing mix. Dot with butter and bake for 1 1/2 hours to 2 hours at 300 degrees.