3 lg. whole chicken breasts
Lemon juice
6 thick slices Swiss cheese
1 can cream of chicken soup
1/2 can chicken broth
1/4 c. melted butter
1 pkg. Pepperidge Farm Stuffing Mix

Cook, bone and dice chicken breasts. Put into casserole dish and sprinkle with lemon juice. Cover with 6 slices of cheese. Pour over this cream of chicken soup mixed with 1/2 cup of broth. Melt 4 tablespoons butter and mix with stuffing. Sprinkle over top. Cover with foil. Cook 30 minutes at 350 degrees, then remove foil and cook an additional 30 minutes. Serves 6.