Swiss Chicken Casserole
- 6 chicken breast halves
- 6 (4 x 4) slices Swiss cheese
- 1 (10 3/4 oz.) can cream chicken soup (undiluted)
- 1/4 c. milk
- 2 c. Pepperidge Farm herb stuffing mix
- 1/4 c. melted margarine
- Arrange chicken breasts in a lightly greased 12 x 8 x 2 baking dish. Top with a slice of Swiss cheese. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes. Yields 6 servings.