This is a recipe that my sister Emily introduced me to, and has become a family favorite.
4-6 Boneless Skinless Chicken Breasts
1 Can of Cream of Chicken Soup
1 to 1 1/2 Cups grated Wisconsin Swiss cheese
1 1/2 to 2 cups of Pepperidge Farm Herb Stuffing (can substitute regular chicken stuffing but not quite as good)
1/4 cup melter butter or margarine
Grease a 9x13 inch pan. Place chicken breasts in pan, spread soup all over chicken and top with cheese. Mix stuffing with butter and cover chicken and cheese. Cover and bake 45-60 minutes at 350 degrees.
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