2 to 3 whole boneless, skinless chicken breasts
Monterey Jack cheese, shredded (enough to cover)
2 cans cream of chicken soup OR 1 each cream of chicken & cream of celery
2/3 c. Pepperidge Farm dressing
2/3 stick butter
1 c. sherry or wine or water

Brown chicken pieces. Place in casserole dish (10 x 13 inches). Cover with cheese. Combine soup and sherry. Pour over cheese. Combine melted butter and dressing; sprinkle on top. Bake at 350 degrees 1 hour. Serve with rice.

Place in 2 smaller casserole dishes (increase dressing/butter topping) and freeze one.