Crunchy Chicken-Cheese Bake - cooking recipe

Ingredients

8 boneless skinless chicken breast halves
4 slices swiss cheese (I use cheddar) or 4 slices American cheese, each cut in half (I use cheddar)
1 (10 3/4 ounce) can campbell cream of chicken soup
3 slices tomatoes (thin slices)
2 tablespoons margarine, melted
1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
hot cooked rice

Preparation

In 3 quart oblong baking dish, place chicken, top with cheese.
Stir soup and spread over cheese; top with tomato.
Combine margarine and stuffing, sprinkle over tomato.
Bake at 375\u00b0F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
Serve over rice.