8 chicken breasts, boneless, skinless, cut in half
4 large slices of Swiss cheese, cut in half
1 can cream of mushroom soup
1/4 c. milk
8 slices green pepper (optional)
3/4 c. herb-seasoned stuffing mix, crushed
1/3 c. butter, melted

Arrange chicken in greased baking dish. Top each chicken with Swiss cheese. Mix together soup and milk, and pour over chicken and cheese. Top evenly with green pepper. Combine stuffing mix and butter and sprinkle over casserole.

Bake at 400°F for 1 hour or until juices run clear.