8 chicken breast halves, boned & skinned
8 pieces Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
4 c. Pepperidge Farm herb crouton stuffing
1/4 lb. melted butter

Combine the soups and broth. In a 13"x9" pan layer the chicken and soup mixture. (Can be made ahead to this point and refrigerated.) Spread the crouton stuffing on top and drizzle butter over all. Bake 1 to 1 1/2 hours at 350 degrees. 8 servings.