8 skinless, boneless chicken breasts
4 slices Swiss or American cheese, each cut in half
1 can (10 3/4 oz.) cream of chicken soup
8 thin tomato slices
2 tbsp. butter, melted
1/2 c. Pepperidge Farm Herb Seasoned Stuffing
Hot cooked rice

In 3 quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese, top with tomato. Combine butter and stuffing, sprinkle over tomato. Bake at 400 degrees for 25 minutes. Serve over rice.