4 split chicken breasts, deboned & skinned
1 pkg. Swiss cheese
1 can cream of mushroom soup
1/2 c. water
2 c. Pepperidge Farm stuffing
1 stick melted butter
Salt & pepper to taste

Place chicken in casserole dish. Place 1 piece of cheese on each piece of chicken. Sprinkle with salt and pepper. In separate bowl mix together soup and water. Pour this mixture over chicken and cheese. Add stuffing. Pour butter over top. Bake 45 minutes in 350 degree oven.