6 boneless, skinless chicken breasts
2 cans Campbell's cream of chicken soup
1/2 lb. Swiss cheese
1 (8 oz.) bag (blue) Pepperidge Farm herb seasoned stuffing
1/2 c. melted butter

Place chicken in casserole. Lay cheese on top of chicken. Mix the two cans of soup with one can of water and pour over chicken. Melt butter and mix with herb stuffing. Put stuffing on top of chicken. Bake at 350 degrees for 1 1/2 to 2 hours in covered casserole.