6 whole chicken breasts, split, skinned and boned
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can water
2 c. Pepperidge Farm stuffing mix (blue bag)
1 1/2 sticks butter

Place chicken in shallow baking dish. Top each piece with Swiss cheese. Thin soup with 1/2 can water. Pour over chicken. Mix stuffing with melted butter; sprinkle over soup. Bake at 350 degrees for 1-1 1/2 hours.

(Levittown)