Swiss Chicken

Chicken Tenders (enough to cover the bottom of a 9x13 pan in a single layer)
Swiss Cheese slices (enough to cover the chicken in a single layer)
1 can Cream of Chicken soup
1/4 cup milk (or water)
1-1/2 cups dry stuffing mix
1/4 cup butter

Grease or Spray 9x13 pan.
Lay the thawed chicken tenders in the pan in a single layer.  Lay the cheese slices on top of the chicken.
Mix the soup and milk together and spread over the sliced cheese.
Melt the butter and stir into the dry stuffing mix (I think that 1-1/2 cups is about right - but I know that one sack of Pepperidge Farm stuffing was enough for 4 pans of chicken)
Sprinkle buttered stuffing over the soup.  Cover pan with foil and bake at 350 degrees for 25 - 30 minutes.