1 can cream of chicken soup
Chicken cutlets
Butter
Swiss cheese, not too thin
Pepperidge Farm seasoned stuffing

Put can of soup in roasting pan. Add some water because it will be thick. Place chicken cutlets in soup, 1 slice of Swiss cheese on each cutlet. Take a small amount of stuffing and put on cheese. Cover with foil. Oven 350 degrees for 1/2 hour. Take foil off and drizzle with melted butter every so often (maybe 3 times). Bake for another 1/2 hour.