8 boneless, skinless chicken breasts
8 4” slices Swiss cheese
1 can cream of chicken soup
¼ cup water
1 cup Herb Seasoned Stuffing Mix
¼ cup butter
Arrange in a greased 9x13 pan. Top chicken with a slice of
cheese. Combine soup and water, spoon over chicken. Sprinkle with stuffing mix.
Drizzle butter over crumbs. Bake at 350 degrees for 1 hour. Serve with French
rice. (serves 6-8)
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