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2 lbs skinless boneless chicken (4 breasts)
4 slices swiss cheese cut in half
1 can cream of chicken soup
1/4 c. milk
2 T margarine, melted
1/2 cup Repp Farm stuffing mix
8 c. hot cooked rice
Arrange chicken in casserole dish. Top with cheese. In small bowl combine soup and milk. Spread over cheese. In cup combine margarine and stuffing. Sprinkle over soup. Bake 25 minutes at 400 degrees F. Serve with rice.