2 to 3 boneless chicken breasts
1 can cream of chicken soup
1/2 stick butter
5 slices Swiss cheese
1 to 1 1/2 c. Pepperidge stuffing

Mix cream chicken soup with a little water and heat until smooth. Place chicken in large greased shallow baking pan. Put cheese over chicken. Pour soup over cheese and chicken. Melt butter and add dressing until moist. Spread dressing evenly. Bake uncovered for approximately 1 1/4 hours at 350 degrees. Can be frozen.