6 to 8 boneless chicken breasts, cut up
1 can cream of chicken soup
1 c. water
6 to 8 slices Swiss cheese
1 stick butter
2 c. Pepperidge Farm stuffing

Cut butter into pieces; place in bottom of casserole. Place chicken breasts next. Mix water and soup. Place cheese slices on top of breasts. Spoon liquid on top of breasts and cheese. Place 2 cups of stuffing on very top.

Bake in 325°F oven (uncovered) for 1 hour and 45 minutes. Enjoy!