2-3 lbs of boneless skinless chix breasts (frozen or thawed...just adjust cook time accordingly)
2 cans of cream of chicken soup
2 soup cans full of water
1/2 tsp each of salt and pepper
Swiss cheese slices to cover chicken breasts
Pepperidge farm "Herb Seasoned Stuffing" ***this is very important. It is in a blue and white bag not a box. Again, very important.Lay chicken breasts in 9x13 inch casserole pan. I like to cut my chicken in half lengthwise so they are not thick. They cook faster and you get a lot more flavor per bite. Put a layer of deli sliced Swiss cheese over the chicken (I dare you to put two). Then in a bowl mix water, soup and S&P with whisk. Pour over chicken and cheese. Top with ample stuffing. This picture is SO not what mine looks like. I put about a 1/4 inch of stuffing on top. Cook at 400 degrees for 30-45 minutes depending on the state of your chicken- frozen or thawed.
(Sorry about the wierd spacing. I don't get it. Blogger did it.)