6 to 8 skinned chicken breasts
6 to 8 Swiss cheese slices
2 cans cream of mushroom OR cream of chicken soup
1/2 c. sherry or milk
3/4 pkg. Pepperidge Farm herb stuffing mix
1 stick melted butter

Place chicken breasts in greased 9 x 13 casserole. Place cheese slices on top of chicken. Mix soup and sherry and pour on top. Place dressing over all.

Drizzle with melted butter. Bake at 350 degrees for 1 hour. (This is great with steamed broccoli, pink fluff salad, rolls, and chocolate chip cake.)