4 chicken breasts, skinned, boned and split
8 slices Swiss cheese
1 can cream of chicken soup
1 1/2 c. Pepperidge Farm herb stuffing
1/2 c. melted butter
1/4 c. water

Arrange chicken in shallow ungreased pan. Place 2 slices of cheese on each breast. Stir soup and water together. Pour over chicken. Sprinkle with stuffing and drizzle with melted butter. Bake at 350 degrees for 1 hour. You can increase chicken breasts and cheese slices if desired.