Swiss Chicken Casserole

6 chicken breast halves, skinned & boned
6 (4x4") slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. milk
2 c. herb seasoned stuffing mix (didn't have any - used breadcrumbs and just sprinkled on top)
1/4 c. butter, melted

Arrange chicken breasts in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.

Combine soup and milk; stir well, spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.

To Freeze: Prepare as above and place in foil-lined dish. Cover tightly and freeze.

To defrost and reheat: Thaw casserole in refrigerator. Cover and reheat at 350 degrees for 45 minutes or until thoroughly heated.