4 to 5 chicken cutlets, do not precook
1 sm. pkg. Swiss cheese
1 can mushroom soup
2 c. Pepperidge Farm stuffing

Butter pan. Cut chicken in chunks. Spread over bottom of pan, making one layer. Arrange cheese over chicken. Dilute soup with 1/4 cup water and pour over cheese. Sprinkle a little garlic salt. Boil 1/2 cup water with 1/2 stick butter and mix with stuffing, (this will be crumbly). Sprinkle on top. Bake at 325 degrees for 1 hour and 15 minutes.