8 boneless chicken breasts
1/2 lb. Jarlsburg Swiss cheese, sliced
1 can cream of chicken soup diluted with 1/2 c. water
2 c. Pepperidge Farm herb stuffing
1/2 c. melted butter

Place chicken in 9x13 inch baking dish. Cover with cheese. Pour soup over top. Spread on the stuffing and pour melted butter over top. Bake at 350 degrees for 1 hour.

If stuffing starts to brown too fat, just put foil loosely over it halfway through baking.