4-6 chicken breasts, cut into bite size pieces
1 can cream of chicken soup
1 pkg. sliced Swiss cheese
1 pkg. Pepperidge Farm Stuffing crumbs
1 stick butter, melted

Spray 9x13 pan with PAM. Place chicken breast pieces in bottom. Spread undiluted soup over chicken. Place cheese slices over mixture. Sprinkle crumbs over cheese. Dribble melted butter over crumbs. Bake at 350 for 45-60 minutes until brown and bubbly. Serve with tossed salad and bread.