4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
Pepperidge Farm stuffing
1/4 c. water
Butter, 1 stick

Place chicken breasts in glass baking pan. Cover each chicken breast with 1 slice of Swiss cheese. Combine soup and water. Then pour over chicken breasts. Cover with stuffing. Put butter on top of stuffing. Bake at 375 degrees for 45 minutes.