Swiss Chicken Casserole

Swiss Chicken Casserole

4-6 boneless skinless chicken breasts
6 slices (4x4) Swiss cheese
1 can cr. of mush soup
1/2 soup can milk
2 c. dry herb stuffing (stove top is what I use)
1/2 c. melted butter or margarine
Spray Pam in your crockpot. Place breasts in crockpot, place cheese on top. Mix soup and milk, pour on top. Add stuffing on top, then drizzle with butter. Cook on high 8 hours or low 6 hours. It was really very yummy

Another version of it:

Swiss Chicken:
8 boneless chicken breasts, 8 slices swiss or mvenster cheese, 1 can condensed cream of chicken soup, 1/2 cup milk, 1.4 cup butter, 1 cup Pepperidge Farm herbed stuffing mix
Arrange chicken in a baking dish and top each piece with a slice of cheese. Wisk together soup and milk, then spread on top of chicken. Top with stuffing mix. Drizzle butter over all. Refrigerate 1 hr. or overnight. Cover and bake for 45 min in 350 oven. Uncover and bake 15 min. Serve with noodles