3 whole boneless chicken breasts (6 split)
6 slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
2 c. Pepperidge Farm herb stuffing mix
1/4 c. butter

Grease a 9x12 inch dish. Lay chicken pieces in bottom of dish. Lay 1 slice of cheese over each pieces. Mix soup and water and pour over top. Saute herb stuffing mix in butter. Sprinkle over chicken. Bake at 325 degrees for 1 1/2 to 2 hours.