6 to 8 boneless chicken breasts
1 can cream of mushroom soup (Campbell's)
1/4 c. cooking sherry
Swiss cheese pkg.
Pepperidge Farm corn bread stuffing
1/2 can milk (evaporated low-fat milk, Carnation)

Place boned skinned chicken breasts in oblong pan . Cover each with a slice of Swiss cheese. Mix cream of mushroom soup with cooking sherry and milk. Can use evaporated milk (low-fat). Pour on top of casserole. Cover with a layer of Pepperidge Farm corn bread stuffing mix.

Bake at 350°F for 1 hour to 1 hour 15 minutes until golden brown.