8 chicken breasts (4 split)
1 can cream of chicken soup (dilute with lean milk)
6 slices Swiss cheese
2 c. Pepperidge Farm stuffing mix (herb seasoned, blue bag)
1/2 to 1 stick of butter

Place chicken in greased casserole dish. Cover with cheese. Spoon soup over cheese. Add stuffing mix (sprinkle over chicken). Chip butter over top of stuffing. Bake at 350 degrees for 1 hour uncovered until top is crusty.