Crunchtop Chicken - cooking recipe

Ingredients

4 boneless chicken breasts
1 can cream of chicken soup, diluted with 1/2 can milk
6 slices Swiss cheese
1 stick margarine
2 c. Pepperidge Farm herb stuffing

Preparation

Cook chicken breasts (boil until tender), break into bite-size pieces, and place in a 3-quart oblong greased casserole dish. Cover with Swiss cheese.
Spoon soup mixture over cheese.
Melt butter, add to stuffing and spread over chicken.
Bake at 350\u00b0 for one hour, or until top looks crusty.
Easy and taste!