Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet.  Cut each breast in half.

Place chicken breasts in a sprayed 9 x 13 inch baking dish.

Top chicken with slices of Swiss cheese.

In a bowl, mix soup and milk until well blended.

Pour soup mixture over chicken.

Then top the chicken with the dry stuffing mix. Drizzle melted butter on the stuffing.

Baked, covered with foil, at 350 degrees for 45 minutes.  Remove foil and bake 5-10 minutes longer until the internal temperature of the chicken reaches 165 degrees. Serves 6-8.