4 chicken breasts, boned and skin removed
Swiss cheese
2 cans Campbell chicken soup (creamed)
1 Pepperidge Farm bread stuffing

Bone and skin chicken and cut into pieces. Put in casserole dish. Lay a slice of Swiss cheese on each piece of chicken; cover with 2 cans of cream of chicken soup undiluted and bake until tender 1 1/2 hours at 350 degrees. Last 15 minutes make bread dressing with broth from casserole and put 1/2 cup on top of each piece. Bake the last 15 minutes.