4 boneless skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup, diluted with 1/2 can water
2 c. Pepperidge Farm herb stuffing mix (crumb style)
2 Tbsp. margarine
Place chicken breasts in baking dish and put 1 slice Swiss cheese on top of each. In small bowl mix soup and water. Pour over cheese. Melt butter and mix with stuffing. Put stuffing on top of soup. Bake at 325 for 1-1/2 hours. Cover with foil for soft stuffing, bake uncovered if you like it crunchy.
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