8 skinless, boneless chicken breasts
4 slices swiss or American cheese cut in half
1 can cream of chicken soup
8 thin tomato slices
2 T. margarine melted
½ c. seasoned stuffing mix, crushed
Hot cooked rice
Place chicken in oblong baking dish and top with cheese.
Stir soup and spread over cheese, top with tomato.
Combine margarine & stuffing, sprinkle over top (I do this the last 15 minutes).
Bake 400 for 30 to 40 minutes
Serve over rice.
Note: I like to serve this with baked potatoes instead of rice. Yummmmmmm!