- 2 large boneless turkey breasts, cut into three portions each
- Nonstick cooking spray
- 6 slices Swiss cheese
- 1 (10-3/4 oz.) can cream of mushroom soup
- 1/4 cup milk
- 1 (8-oz.) bag herb-seasoned stuffing mix
- 1/2 stick butter or margarine, melted
Arrange turkey breasts in a lightly-greased, 3-quart baking dish. Top with cheese. Combine soup and milk in bowl. Spoon over cheese. Sprinkle with stuffing mix. Drizzle butter on top. Cover, and bake at 350 for 1 hour. Serve over wild rice.