| | Directions | | Mix stuffing, butter and onions and set aside. Dilute soup. In a 9 x 13 inch greased pan, place chicken and cover with slices of Swiss cheese. Pour soup over all. Sprinkle stuffing mixture over the soup. Place in the oven at 325 and bake for 1 1/2 hours. If chicken pieces are small, it may cook faster. |
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| Ingredients | | - |  | 4 - 6 boned, skinned chicken breasts |
| - | | 4 slices Swiss cheese |
| - | | 1 can cream of chicken soup, diluted with 1/4 cup water |
| - | | 2 cups Pepperidge Farm stuffing |
| - | | 1/2 cup butter or margarine, melted |
| - | | 1/4 cup minced onion |
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