8 chicken breasts
8 slices Swiss cheese
2 cans cream of chicken soup
1 stick butter
1/2 c. water or broth
1 (8 oz.) pkg. stuffing

Preheat oven to 350 degrees. Place the Swiss cheese slices in bottom of 9 x 13 pan. Lay one breast on each piece of cheese. Spread the undiluted soup over the chicken.

Melt the stick of butter and mix with the 1/2 cup water or broth; pour over the stuffing. Scoop the stuffing over the soup and chicken. Cover with foil; pierce the top and bake for 45 minutes. Remove the foil and bake another 30 minutes.

I usually make it without the cheese.