6 chicken breast halves, skinned and de-boned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, melted

Arrange chicken in a greased 12 x 8 x 2-inch baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees F for 50 minutes.

To freeze: Prepare recipe as directed above, and place in aluminum foil-lined dish. Cover tightly and freeze.

To defrost and reheat: For conventional oven, thaw casserole in refrigerator; cover and reheat at 350 degrees F for 45 minutes or until thoroughly heated. For microwave oven, cover casserole tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Defrost at MEDIUM LOW (30% power) for 20 to 25 minutes, giving dish a half-turn after 10 minutes. Microwave at MEDIUM HIGH (70% power) for 10 minutes or until bubbly, giving dish a half-turn after 5 minutes.