4 whole chicken breasts, split
8 slices Mozzarella cheese
1 cream of chicken soup
1 cream of celery soup
1/4 c. water
1 c. Pepperidge Farm Herb Stuffing
1/4 c. melted butter

Butter 9x13 pan. Lay cheese on top of breasts. Mix soups, water and pour over cheese. Sprinkle stuffing over that and pour on melted butter. Bake uncovered at 350 degrees for 1 hour.