6 boneless chicken breast halves
6 slices Swiss cheese
2 cans cream of chicken soup
3/4 pkg. Pepperidge Farm seasoned dressing (not cubed)
1 1/2 sticks butter
Spray bottom and sides of Dutch oven or large covered baking dish with cooking spray. Put chicken breasts on bottom, then cheese slices. Pour chicken soup over meat and cheese. Sprinkle with dressing. Melt butter, then pour over dressing. Cover and bake 300 degrees for 2 1/2 hours (uncover the last 1/2 hour). Should be bubbly. Serve immediately.
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