4 chicken breasts, boneless and skinless
1 can cream of mushroom soup
1 (8 oz.) sour cream
1 pkg. Provolone cheese, sliced
1 1/2 c. Pepperidge Farm herb dressing mix
1/4 c. butter

Place boneless chicken in glass 9 inch square baking dish. Mix sour cream and soup. Place one slice of cheese over each chicken breast. Pour soup and sour cream mixture over chicken and cheese. Sprinkle dressing mix on top. Drizzle melted butter over dressing. Bake 300 degrees for 30-40 minutes.