4 boneless, skinless chicken breasts (halves)
6-8 slices of swiss cheese
1 can cream of chicken soup
1 bag of pepperidge farm herbal stuffing
1 can chicken broth

Cut chicken into cubes and layer in the bottom of a lightly greased deep casserole. Layer cheese over chicken. Spread the soup like icing over cheese. In a separate bowl mix stuffing and broth together to make it wet. Place on top of other ingredients.

Bake at 350°F, covered for 50-60 minutes.