4 whole chicken breasts, skinned and boned
2 pieces Swiss cheese
1 can cream of chicken soup
1/2 c. sherry
2 c. Pepperidge Farm herb crouton stuffing
1 stick butter, melted

Place chicken in single layer in greased shallow pan. Cover with thin layer of Swiss cheese. Dilute chicken soup with sherry. Pour over chicken. Sprinkle with stuffing and drizzle melted butter over all. Bake, uncovered, at 350 degrees for 1 1/2 hours. Serves 4.