Makes 1- 9x13 pan
4 Chicken breasts cut in half (8) – no skin or bones
4 slices of swiss cheese cut into halves (8)
4 TB. Butter
1 large (22.6 oz.) can of cream of chicken soup diluted with ¼ c. water
2 cups Pepperidge Farm stuffing mix (herb flavored in blue bag)
Place chicken breasts in 9x13 inch pan. Top each breast with a ½ slice of cheese. Pour soup and water mixture over top of chicken. Melt butter and mix with stuffing. Sprinkle over top of chicken. Bake at 375 degrees for 1 hour until chicken is cooked through. Enjoy!
*I like to freeze in a 9x13 aluminum foil pan wrapped first in plastic wrap and then foil. To bake, remove plastic wrap and foil, and thaw in fridge overnight. Bake as directed above.