4 boneless, skinless chicken breasts
1/2 can water
1 can cream of chicken soup
1 1/2 tsp. curry powder
2 tbsp. lemon juice
1 c. grated cheddar cheese
1 c. mayonnaise
Pepperidge Farm herb stuffing mix

Lay chicken breasts in bottom of 9 x 12 inch casserole. Pour soup mixture over chicken. Top with stuffing mix. Bake 1 hour at 350 degrees. If stuffing gets too brown, cover loosely with foil. Serves 4 - large servings; 8 - regular ones.