3 or 4 chicken cutlets
Sliced cheese, American or Swiss
1 can cream of mushroom soup
1 can water
1 (7 oz.) pkg. bread
1/4 c. melted butter

Arrange cutlets in Pyrex lasagna dish. Cover each piece with sliced cheese. Mix soup and water together, then pour over mixture. Add stuffing mix (entire bag) over all.

Melt butter and pour on top or you can dot it with unmelted butter. Cover with foil and bake for 1 hour at 350 degrees. Uncover for about 10 minutes to crisp the top. If you like, you can add poultry seasoning to stuffing mix to make it spicier.