4 boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
1/4 c. water
Swiss cheese slices
1 c. Pepperidge Farm herb flavored bread crumbs
1/2 c. butter

Place chicken in baking pan. Put slice of cheese on each. Mix soup with milk and water until smooth and pour over chicken and cheese. Top with melted butter mixed with bread crumbs. (Lemon juice, salt and pepper can be added to soup mixture; dried tarragon can be sprinkled over mixture before baking). Bake 1 hour, 15 minutes at 350 degrees. Serves 4.