8 half chicken breasts (skinned and boned)
8 slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
2 c. Pepperidge Farm stuffing (no substitute)
1 stick butter

Place chicken in a 9x13 pan. Place cheese over each piece of chicken. Mix soup with water in small saucepan and heat through. Pour over chicken and cheese. Melt butter and mix with dried stuffing crumbs (do not add water). Place on top of soup. Bake 325 degrees for 1 1/2 hours. This tastes better if you make it the day ahead and reheat it just before you serve it.