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1 cut-up fryer or boned
chicken breast
3 slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
1 c. Pepperidge Farm herb
seasoned stuffing
1/4 c. melted butter

Arrange chicken in greased 13 x 9-inch pan. Combine
soup and water; spoon over chicken. Top with cheese slices and
sprinkle with bread stuffing. Drizzle butter over bread
stuffing. Bake at 350 degrees for 45 to 50 minutes. Serves 4.

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