4 - 6 chicken breasts, skinless if less fat is desired
1 can Campbell's 98% fat-free cream of chicken soup
1 c. fat-free sour cream
1 c. Swiss cheese, shredded
1 tsp. Worcestershire sauce
1 tbsp. dill weed
1 tsp. mustard (dry is best)
salt and pepper, to taste

Wash and pat the chicken breast dry. Place cut side down in a baking dish. Combine all other ingredients and spread over chicken breasts.

Bake at 375°F for 30 - 40 minutes or until breasts are done. Do not overcook. The sauce remaining can be used to dabble over chicken. Reheats well.