4 whole chicken breasts, split, skinned and boned
3/4 c. Cheddar cheese, shredded
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese. Spread undiluted soup over top and sprinkle with stuffing mix. Drizzle with butter and bake at 350-375 degrees for 50-60 minutes. Cover for first 30 minutes. Yield: 8 servings.

(Bethlehem-Calvary)