2 pkg. skinless & boneless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
2 c. Pepperidge Farm stuffing mix
1 stick butter

Layer chicken in 13 x 9 inch pyrex pan. Layer Swiss cheese over chicken. Mix 1/2 cup water with cream of chicken soup. Pour over the cheese. Melt butter. Then mix with 2 cups stuffing mix. Sprinkle over soup. Bake at 325 degrees for 1 1/2 hours.