4 chicken breasts, boneless (raw)
8 slices Swiss cheese
1 (10 oz.) can creamy chicken-mushroom soup
1/2 can water or white wine
1/4 c. butter, melted
1/4 tsp. curry powder
1 tsp. lemon juice
2 c. Pepperidge Farm stuffing mix

Place chicken in shallow casserole. Cover with cheese slices. Mix soup with water and pour over chicken and cheese. Mix melted butter with stuffing mix and place on top of chicken mixture. Bake for 1 1/2 hours in 300 degree oven.