Boneless, skinless chicken breasts
1 can cream of chicken soup
8-12 oz. shredded cheddar cheese
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
Butter the bottom of a 13″x9″ baking dish. Lay uncooked chicken breasts on the bottom of the dish.
Mix soup with 1/3 can milk. Pour over chicken, sprinkle with cheddar cheese.
Make stuffing according to package directions. Place on top of cheese.
Bake at 350° for 55 to 60 minutes.