4 whole chicken breasts (skinned & boned)
4 slices Swiss cheese
1 can cream of chicken soup
2 c. Pepperidge Farm stuffing

Place chicken in shallow baking dish. Top with Swiss cheese. Thin soup with 1/4-1/2 cup water. Pour over chicken. Mix stuffing with 1/4 pound melted butter. Pour over chicken and soup. Bake at 325 degrees for 1 1/2 hours.