4 slices Swiss cheese, cut in half

1 (10-3/4 oz.) can cream of mushroom soup, undiluted

1/4 cup skim milk

8 thin slices green pepper

3/4 cup herb-seasoned stuffing mix, crushed

3 tablespoons butter, melted

 

Arrange thighs in an 8-inch square baking dish.  Top each thigh with cheese.  Combine soup and milk; pour over cheese.  Top each with green pepper slices.  Combine stuffing mix and butter; sprinkle over casserole.

 

Bake at 400 deg. for 1 hour or until juices run clean when chicken cut with knife.

 

Yields 4 servings.