1 lb. chicken
2 c. stuffing
1 can cream of chicken soup
1/2 c. water
1 chicken bouillon
4 oz. Velveeta cheese, shredded

Preheat oven to 325 degrees. Boil chicken; cut up. Mix soup with bouillon and water. Place a little of the soup at the bottom of a casserole dish. Add chicken. Put remaining soup mixture on top of chicken. Place uncooked stuffing on top of soup mixture. Finally top with cheese. Cook for 1 hour uncovered.