3 boneless chicken breasts, split (6 pieces)
6 slices Swiss cheese
1 (10 3/4 oz.) can of cream of chicken soup
2 c. Pepperidge Farm herb stuffing (sm. pkg. will do)
1 stick butter
1/2 c. water
1/4 lb. sliced mushrooms (opt.)

Place chicken in lightly greased 9 x 13 inch baking dish. Top each piece with slice of Swiss cheese. If using mushrooms, lay them over the Swiss cheese. Mix can of soup with water and pour over chicken. Spread stuffing mix over top and drizzle melted butter over the top. Bake at 350 degrees for 45 to 50 minutes. Serves 6.