8-12 pieces of boned & skinned chicken
1 can cream of chicken soup
1/2 c. chicken bouillon
8-12 pieces Swiss cheese
1/2 c. melted butter
2 c. Pepperidge Farm cornbread stuffing

Layer chicken in baking dish. Top with cheese. Mix together bouillon and soup, pour over chicken. Mix together stuffing and butter, sprinkle over top. Bake at 350 degrees for 1 hour. Do not overbake. Bake for shorter time if recipe is cut in half.