4 whole chicken breasts, boned & skinned, cut in half
4 slices Swiss cheese
1 can cream of chicken soup
1/2 can water (mix with soup)
2 1/2 c. Pepperidge Farm stuffing mix
1/4 lb. butter

Place chicken in 9 x 13 inch pan. Top each piece with 1/2 slice cheese. Mix soup with water and pour over chicken. Mix stuffing with 1/4 pound melted butter, put on top of soup. Bake covered 1 hour at 325 degrees. Uncover and bake 1/2 hour.