Place chicken between parchment or wax paper and pound with a mallet to about 1/2 inch.
Arrange chicken in a greased 12 x 8 baking dish. Add peas and chopped carrots and top with Swiss cheese.
Combine soup and milk and stir well. Melt butter and mix with stuffing in a large bowl. Combine most of the stuffing with the sauce, then pour it over the chicken. Spread it out as well as you can. To with reserved stuffing crumbles.
