4-6 boneless, skinless chicken breasts 4-6 slices Lorraine swiss cheese 1 can cream of chicken soup 1/4 cup water 1 pkg. Pepperidge Farm croutons 1/4 cup melted margarine
Preheat oven to 350º. Lay chicken in glass baking dish. Cover each breast with a slice of cheese. Combine soup and water, stir thoroughly and pour over chicken. Slightly crush croutons and sprinkle on top. Drizzle with melted margarine. Bake, uncovered, for 45 minutes to 1 hour.
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