6 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 soup can water
8 oz.sliced Swiss cheese
1/2 stick butter
1 package coarse bread crumbs
Cut the chicken into bite−sized pieces and place in the bottom of a casserole dish.
In a small bowl, mix soup and water then pour over chicken.
Put a layer of swiss cheese over this.
Melt butter and add enough bread crumbs to take up the butter.
Sprinkle bread crumbs and butter over the cheese.
Bake, covered with foil, in a 375F oven for 35−45 minutes until nicely browned and bubbly.