Chicken Stuffing Casserole

6 boneless skinless chicken breasts
sliced swiss cheese
2 cans cream of mushroom soup (or 1 can cream of mushroom and 1 can cream of chicken)
Milk (enough to make soup pourable/scoopable, usually about 1- 1 1/2 cups)
1-2 packages chicken Stovetop stuffing mix (depending on how crunchy you like it). ( I prefer 1)
1 1/2 cubes of butter

Place chicken in a greased 9X14 inch pyrex or stoneware pan. Cover chicken with sliced swiss cheese (just enough so that each piece of chicken in covered with a single layer of cheese). In a bowl mix soup and milk to make soup pourable. Pour soup mix over chicken and cheese. Spread Stovetop stuffing over the top of soup. Push Stovetop down into mixture to moisten. Melt butter in microwave then pour over the top of stuffing evenly to moisten further. Cover pan with foil and bake at 400 degrees for 1 hour or at 350 degrees for an hour and a half. WARNING- this makes a lot of food. If I am cooking for 2-4 people I cut the recipie in half and cook in a 8X8 inch pan.