8 chicken breasts, halved, boned & skinned
8 slices Swiss cheese
2 cans cream of chicken soup (undiluted)
Salt & pepper
1/2 c. water
1 1/2 c. Ritz cracker crumbs
1/2 c. melted butter
1 (8 oz.) shredded Monterey Jack cheese

Arrange chicken in lightly oiled 9 x 13 x 2 inch baking dish. Top with Swiss slices. Combine soup and water; stir well. Spoon over chicken. Add salt and pepper. Sprinkle Monterey Jack over sauce. Cover completely with buttered Ritz crumbs. Bake at 350 degrees for approximately 50-60 minutes. Serves 8.