8-10 chicken breasts, boned & skinned
Lorraine Swiss cheese, sliced
1 can (undiluted) cream of chicken or mushroom soup
3/4 stick butter
2 c. Pepperidge Farm seasoned stuffing mix

Put chicken breasts in pan. Cover chicken with slices of Swiss cheese. Cover cheese with soup. Melt butter and add to stuffing mix; stir. Pour over soup mixture. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and bake 15 minutes longer. Serves 8 to 10.