6 deboned & skinned chicken breasts
1 can cream of chicken soup
1/2 soup can milk or water
1 pkg. sliced Swiss cheese
2 c. Pepperidge Farm herb stuffing mix
1 stick butter, melted

Place chicken in 10x13 inch baking dish. Place cheese slices on top. Mix soup with milk or water and pour over chicken. Mix 2 cups of herbs stuffing with melted butter and sprinkle on top of cheese. Bake at 325 degrees, covered, for 1 hour. Uncover and bake 1/2 hour longer. Cut in squares and serve.