3 whole chicken breasts
6 (1 oz.) slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box Stove Top stuffing
1/3 c. melted butter

Split, skin and bone chicken; arrange in shallow baking pan. Top each with a piece of cheese. Stir soup and water together and spoon on top of chicken. Sprinkle with stuffing and drizzle with butter.

Bake, uncovered, at 350°F for 50 minutes.