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Ingredients
6 Chicken thighs, boneless, skinless
6-8 Slices Swiss cheese
1 (14 1/2 oz) Can cream of mushroom soup
1 Cup milk
1 Box Stove Top Stuffing
1/4 Cup butter, melted
Instructions
Pound chicken thighs to uniform thickness and cut in half.
Place chicken thighs in a sprayed 9" x 13" baking dish and top with slices of Swiss cheese.
In a bowl, mix soup and milk until well blended, pour soup mixture over chicken.
Top the chicken with the dry stuffing mix.
Drizzle stuffing with melted butter.
Cover with foil and bake at 350�F for 45 minutes.
Remove foil and bake 5-10 minutes longer.