5-6 whole boneless chicken breasts
1 pkg. Kraft sliced Swiss cheese
1 pkg. Pepperidge Farm herb dressing
2 cans cream of chicken soup
1 stick butter

Spray bottom of 9"x13" pan with Pam. Line bottom of pan with half the cheese slices. Layer chicken over this. Cover with rest of cheese. Stir soups a little and spread on top of cheese. Add a little water to soup if desired. Mix dressing with one stick of melted butter and one cup of warm water. Pat dressing on top of casserole. Cover with foil and bake 45 minutes at 350 degrees.