Swiss Chicken - cooking recipe

Ingredients

6 to 8 chicken breasts, skinned and boned
8 to 10 slices Swiss cheese
1 can cream of chicken soup
1/2 c. water
1 stick water
3 c. Pepperidge Farm stuffing

Preparation

Put chicken breasts in 9 x 13-inch or 11 x 15-inch pan.
Top with cheese slices and cream of chicken soup that has been diluted with 1/2 cup water.
Melt stick of margarine and add to stuffing mix and put on top of mixture.
Cover with foil and bake at 350\u00b0 for 1 hour.