8 boneless, skinless duck breasts
8 slices Swiss cheese
1 10-oz can cream of chicken soup
1 10-oz can water
1 cup Pepperidge Farms herb seasoned stuffing mix
1 stick melted butter 

Arrange the duck in a greased 13 x 9 baking dish. Top with the cheese slices.

Combine the soup and water. Stir well, and pour over duck and cheese.

Sprinkle stuffing mix on top. Drizzle butter over crumbs.

Bake at 350 degrees for 45-55 minutes.

Serve with cooked white rice or noodles.

Enjoy!

Note: You can substitute 2 rabbits cut into serving pieces in place of the duck.