Boneless, skinless chicken breast
Cream of chicken soup
Swiss cheese (I only had Muenster cheese and it worked well)
My chicken was still frozen a bit so I par-boiled it to help speed up the baking time. Place chicken breasts in a greased casserole dish. In a small bowl combine stuffing and soup. Pour over chicken (you may need to add a bit of milk...) and cover with slices of cheese.
Bake at 350* for 30 minutes, covered. Uncover and bake for another 10 minutes. Serve with green beans or your favorite vegetables.