4 chicken breasts, boneless halves
4 pieces Swiss cheese
1 (8 oz.) can mushrooms
1 can cream of chicken soup
1/2 can water
1/2 stick butter
2 c. Pepperidge Farm stuffing (blue bag)

Skin chicken. Place chicken in 9 x 13 inch baking dish. Cover each piece of chicken with 1/2 slice of Swiss cheese. Spread can of mushrooms over. Mix can of soup and 1/2 can of water together. Pour over chicken. Melt 1/2 stick butter; stir into 2 cups stuffing mix to coat. Spread over chicken mixture. Bake at 350 degrees for 1 1/2 hours. Cover with foil to bake.