1 can (10 3/4 oz.) Campbell's® Cream of Chicken or 98% Fat Free Cream of Chicken Soup
3/4 cup milk
6 boneless chicken breast halves
3 tbsp. all-purpose flour
2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tbsp. butter or margarine, melted
1/2 cup shredded Swiss cheese
1/3 cup chopped cooked ham
6 cups hot cooked noodles

Mix 1/3 cup soup and 1/4 cup milk. Lightly coat chicken with flour. Dip into
soup mixture. Coat withcrushed stuffing.

Place chicken on baking sheet. Drizzle with butter.

Bake at 400°F. for 20 min. or until done.

Mix remaining soup, remaining milk, cheese and ham in saucepan. Heat until
cheese melts. Serve with chicken and noodles. Serves 6.