5-6 deboned chicken breast
1 tbsp. lemon juice
1 tsp. garlic powder or garlic salt
5-6 sm. slices of Swiss cheese
1 can cream of chicken soup
1/2 soup can sherry
2 c. Pepperidge Farm corn bread dressing

Debone and skin chicken breast. Place in a buttered casserole dish. Sprinkle with lemon juice, garlic powder (or garlic salt) and cover each chicken breast with one slice of Swiss cheese.

Mix one can of cream of chicken soup with 1/2 a can of sherry and pour over chicken. Sprinkle two cups of corn bread dressing on top of sauce and dot with butter. Bake 45 minutes at 350 degrees.