1 can mushroom soup
1/2 c. milk
1/4 lb. Swiss cheese
1 box Pepperidge farm stuffing (or your own)
Boneless chicken breasts or turkey

Mix milk and soup; put a little in bottom of baking dish. Place chicken on top of soup. Layer with Swiss cheese. Add remaining soup. Layer with stuffing (add Swiss cheese, last 15 minutes of baking).

Bake at 350 degrees for 1 hour. For more tender, cook 1/2 hour in pan before using in recipe.