4 chicken breasts, boned and split
Salt and pepper to taste
6 slices Swiss cheese
1/2 c. water or white wine
1/4 lb. melted butter
1 c. cream of chicken soup
2 c. Pepperidge Farm stuffing mix

Cut chicken into bite size pieces and place in 9 x 13 inch baking dish. Top with cheese. Then soup with the water, or wine, mix until smooth and pour over chicken. Mix stuffing with melted butter and sprinkle over top. Bake at 300 degrees for 1 1/2 hours.