1 c. instant rice, uncooked
8 chicken breasts, deboned an skinned
8 slices Swiss cheese
1/2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing mix

Put the rice in the bottom of an ungreased 9 x 13 inch pan. Place the chicken breasts on the rice, then top each piece with a slice of Swiss cheese.

In a separate bowl, combine the milk and both soups, stirring well. Pour over the cheese. Dot with butter and sprinkle the stuffing mix. Bake at 300 degrees for 1 1/2 hours.