INGREDIENTS:

• 4 boneless skinless chicken breasts
• salt
• pepper
• 1 cup chicken broth
• 4 -6 slices swiss cheese
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/4 cup milk
• 2 cups Pepperidge Farm Herb Stuffing
• 1/2 cup butter, Melted

Directions:

1 Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
2 Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
3 Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
4 Drizzle melted butter on top.
5 Cook on low for 6 hours or high for 3.