Prepare Creamy Wild Rice Soup as directed on package with water; simmer 45 minutes. Remove from heat. In a large bowl, combine stuffing mix with 3 cups prepared soup; toss to mix well. Set aside. In 3-quart oblong baking pan, arrange chicken. Pour remaining soup over chicken. Spoon stuffing mixture over top. Cover and bake at 350° for 35 minutes. Uncover; cook additional 10 minutes or until chicken is no longer pink and stuffing is lightly browned. Sprinkle with cheese. Makes 6 servings.