6 to 8 halves of chicken breasts, skinned & boned
1 lb. Swiss cheese (Alpine Lace, Marla or low sodium)
1 can cream of chicken soup, undiluted
1/2 c. cooking sherry (white wine, milk or water may be substituted)
1 stick butter melted
1 pkg. Pepperidge Farm stuffing mix (sm. bag)

Put chicken in 9 x 13 inch casserole and cover with cheese slices. Mix soup and sherry (wine, milk or water) until smooth and pour over chicken and cheese. Spread stuffing mix over all. Dribble melted butter on top.

Beak at 350 degrees for one (1) hour. If casserole was made ahead and refrigerated, it may take longer to bake. Check after one-half hour to make certain that top is not burning. If top becomes too brown, cover with foil. NOTE: Layer of frozen, thawed broccoli may be added if desired. Serves 6 to 8.