8 skinless, boneless chicken breast halves
4 slices Swiss or American cheese, each cut in half
1 can (10 3/4 oz.) cream of chicken soup (if desired, add 1/4 cup milk)
8 thin tomato slices (may be omitted)
2 tbsp. butter, melted
1/2 c. herb seasoned stuffing, crushed
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 25 minutes or until chicken is no longer pink. Serve over rice. Garnish with fresh oregano, if desired.