6 whole boned, skinned chicken breasts
6 slices Swiss cheese
2 cans cream of mushroom soup (undiluted)
1 sm. can water chestnuts, sliced
1 stick butter
8 oz. pkg. seasoned bread crumbs

Cut chicken into 12 servings. Place in greased 9 x 13 inch casserole. Top with Swiss cheese. Spread undiluted soup over top. Top with sliced water chestnuts. Melt butter and mix with bread crumbs.

Spread over top of casserole. Refrigerate overnight. Bake at 300 degrees for 2 hours uncovered. Makes 12 servings.