Chicken and Dressing Casserole

This recipe comes from the Ball Family Cookbook. It's on page 167.

6-8 boneless, skinless chicken breasts or thighs
6-8 slices American cheese
1 can cream of chicken soup
1 can water
1 pkg stove top stuffing
1/2 cube butter

Place chicken in bottom of 9 by 13 pan. Cover completely with sliced American cheese. Mix cream of chicken soup and can of water. Pour half of this mixture over chicken and cheese. Cover this with stove top stuffing. Pour other half of soup mixture over that. Melt butter and drizzle over top. Cover and bake 1 to 1 1/2 hours at 350.

SIDE NOTES: Matt and I love this recipe. Matt's favorite meal is the day after Thanksgiving when you make the left over casserole. With this recipe you can have it any time of year. When I make this dinner as you can tell from the picture I boil the chicken before and cube it (more kid friendly). That way I only bake it about a half an hour I also don't add the cheese. I did the first time I made it and we prefer it without.