4 boned and skinned chicken breasts
4 slices Swiss cheese
1 can cream chicken soup
2 c. herb seasoned Catherine Clark crumbly stuffing
3/4 c. butter
Mushrooms, 1 lg. can

Melt butter and add stuffing and mix until lightly brown. Grease 9 x 13 pan, layer chicken. Top with cheese slice and mushrooms. Cover with soup which has been whipped with whisk. Top with buttered crumbs and bake at 325 degrees for 1 hour covered and 1/2 hour uncovered. Easily doubled to serve 8.