Chicken & Swiss Cheese Casserole

6-8 boneless, skinless chicken breast halves

1 lb. shredded Swiss cheese

2 cans cream of celery soup

3-4 cups Pepperidge Farm bread crumb stuffing mix (blue wrapper, herb flavored)

1 stick margarine or butter, melted

Butter bottom of 13 x 9 pan. Place chicken pieces in pan. (You can cut the chicken into smaller chunks if you want.) Mix cheese and soup. Pour over chicken. Cover with bread crumbs. Drizzle melted butter over crumbs. Bake for 1 hour, uncovered, at 350 degrees, until top is brown.

Sue Vargo