4 chicken breasts
1 tbsp. butter
10 3/4 oz. can cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1 tsp. curry powder
1/2 c. shredded Cheddar cheese
1/2 c. Pepperidge Farm stuffing
2 tbsp. butter

Skin, bone and split chicken breasts. Place chicken in single layer in a 9 x 13-inch baking dish. Dot with butter. Combine soup, mayonnaise, lemon juice, curry and cheese. Spread over chicken. Sprinkle stuffing on top. Dot with butter.

Bake at 300°F for 1 1/2 hours. Enjoy!

Makes 4 to 6 servings.