Swiss Chicken - cooking recipe

Ingredients

8 skinless boneless chicken breast halves
4 slices Swiss or American cheese, each cut in half
1 can chicken soup
1/4 c. milk
2 Tbsp. margarine, melted
1/2 c. Pepperidge Farm stuffing, crushed

Preparation

In 3-quart oblong baking dish, place chicken and top with cheese.
Stir soup and milk together and spread over cheese. Combine margarine and stuffing.
Sprinkle on top.
Bake at 400\u00b0 for 25 minutes or until chicken is no longer pink.
Serve over rice.
Makes 8 servings.