4 CHICKEN BREASTS (COOKED SKIN ON)
1-2 CANS CREAM OF CHICKEN SOUP
1 CUP MAYONNAISE
1 1/2 C GRATED SWISS CHEESE
1 8 OZ CAN WATER CHESTNUTS (DRAINED AND SLICED)
1/2 TBSP LEMON JUICE
PEPPERIDGE FARM HERB SEASON DRESSING CRUMBS (TO COVER TOP)

PLACE COOKED CHICKEN IN 8 X 8 BAKING DISH, SALT AND PEPPER TO TASTE. MIX SOUP, MAYONNAISE, LEMON JUICE AND WATER CHESTNUTS TOGETHER IN BOWL. POUR OVER CHICKEN AND PLACE CHEESE ON TOP. SPRINKLE HERB CRUMBS ON TOP.
BAKE AT 350 FOR 45 MINUTES OR UNTIL BUBBLING. POUR OVER RICE