4 whole chicken breasts, boiled
3/4 to 1 pound Swiss cheese, thinly sliced
2 cup Pepperidge Farm stuffing
1 cup chicken broth
1/2 cup margarine
2 cans cream of chicken soup

Break chicken up into bite-size pieces. Layer in bottom of 13 x 11-inch baking dish. Mix soup and broth and add to chicken. Cover with cheese slices. Melt margarine and mix into dressing. Spread the mixture over cheese. Cover with foil and bake for 10 minutes at 350 degrees F.

Remove foil and bake 15 minutes longer.