Chicken Bake

4-6 chicken breasts (boneless, skinless is best)
1 can of Cream of Chicken soup
6 slices Swiss cheese
1 box stuffing mix, chicken preferred
1 stick of butter

Lay the chicken in a 9" x 13" pan.  Cover with Swiss cheese.  Spread the soup over the chicken and cheese directly from the can, do not dilute.  Prepare the stuffing mix with the water and seasoning packet only.  Spread over the soup layer.  Melt the butter (can use less) and drizzle over the stuffing.

To enjoy tonight:  Bake at 350 degrees F for about 1 hour.

To enjoy later:  Cover with heavy duty foil.  On the foil, write Chicken Bake, and baking directions.  Freeze for up to 4 weeks.

Thanks to Valerie Fraser for sharing this recipe with me after my first baby was born.  It was delicious then, and has since become a family favorite.