8 whole chicken breasts or 16 halves cut into bite size pieces
2 layers of Swiss Lorraine Cheese
2 boxes Catherine Clark Caesar Croutons crushed
2 cans chicken broth
1 c. cooking sherry

In a 9 by 13 inch pan, place cut up chicken pieces. Add 2 layers of cheese and crushed croutons. Mix together broth and sherry; pour over chicken, cheese and croutons. Cover and bake at 350°F for 45 minutes; remove cover and bake for an additional 45 minutes.