1/2 c. (1 stick) butter (melted)
8 oz. sliced Swiss cheese
1 can cream of chicken soup
2 c. Pepperidge Farm dry stuffing
8 pieces boneless skinless chicken breasts

In a 9x13 baking pan, pour enough of melted butter to coat bottom and sides of pan lightly. Lay chicken breasts in single layer in the pan. Cover chicken with Swiss cheese - amount of cheese is up to you.

Whip cream of chicken soup and spread on top of Swiss cheese. Add remaining melted butter to dry stuffing. Put stuffing mixture on top of chicken. Bake 1 1/2 hours at 350 degrees. Cover for first hour, then remove cover for last 30 minutes.

North Euless Elem.