4 whole chicken breasts, split, skinned, and boned
3/4 c. Cheddar cheese, shredded
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. herb seasoned stuffing mix
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese. Spread undiluted soup over top and sprinkle with stuffing mix. Drizzle with butter and bake at 350 to 375 degrees for 50 to 60 minutes. Cover for first 30 minutes. Yield: 8 servings.