Swiss Chicken

I discovered this recipe on the justgetoffyourbuttandbake site. I had to make it cause I just love Swiss cheese. It reminded me of Cordon Blue only creamier and without the ham. But oh the chicken was so juicy and tender. The sauce was creamy. LOVED IT. I hope you do to.

8 boneless skinless chicken breasts(about 3 pounds in all, or 4-6 ounces each breast piece)
salt and pepper
4-8 ounces shredded Swiss cheese.( depends on how cheesy you like it.)
2- 10 3/4 cans cream of mushroom soup
1 cup half and half
1/2 cup butter
3 cups stuffing mix or 1-6 ounce box of stove top stuffing

1. Preheat oven to 325 degrees.
2. Arrange chicken in a 9x13 inch pan. 
3. Sprinkle chicken with salt and pepper.
4. Sprinkle cheese over chicken.
5. Combine soup and half and half; pour over chicken.
6. Melt butter and mix with stuffing.
7. Spread over the top of cream mixture.
8. Cover and bake 1 1/2 to 2 hours. 
9. Cook until chicken is tender. Uncover and bake 10 minutes longer.
10. Serves 8. Yummy.