4 whole chicken breasts, boned and skinned
Oil
4-6 slices Swiss cheese
1 (10 1/2 oz.) can cream of chicken soup
1/2 to 8 oz. pkg. Pepperidge Farm herb stuffing mix
1/4 c. butter, melted

Wash and dry chicken, cut into chunks. Pour a little oil into casserole dish and rub it into chicken. Cover with Swiss cheese sliced, spread soup over cheese. Combine melted butter and stuffing and put on top. Bake uncovered at 350 degrees for 1 hour and 15 minutes. Serves 8.