2 lb. chicken cutlets
6 slices Swiss cheese
1/2 c. water
1/4 lb. butter, melted
1 can cream of chicken soup
2 c. Pepperidge Farm Stuffing Mix (corn bread or herb seasoned)

Place chicken in buttered 9 x 12 inch glass pan. Top with cheese. Thin soup with water and mix until smooth. Pour over chicken. Mix stuffing with melted butter and sprinkle over top of chicken. (If moist stuffing is desired press stuffing into soup.) Cover with foil. Bake at 350 degrees for 1 hour.