This is Yummy!
8 Boneless, skinless chicken breasts
Salt and pepper
2 cups Swiss or Monterey Jack cheese, grated
2 (10 3/4-ounce) cans cream of mushroom soup
1 cup heavy whipping cream
1/2 cup butter or margarine
3 cups Pepperidge Farm seasoned stuffing
(can also use Stove Top)
Heat oven to 325 degrees. Sprinkle chicken on both sides with salt and pepper. Arrange chicken in a 9×13 inch baking dish or 3 quart casserole dish. Sprinkle cheese over the chicken. Combine soup and cream and pour over chicken. Melt butter and mix with stuffing. Spread over the top of the cream mixture. Bake covered for 1-1/2 – to 2 hours. Cook until chicken is very tender and sauce has thickened. Remove foil and bake 10 mintues more, so that crumbs are crisp. Serves 8.