4 chicken breasts (skinned, deboned)
Salt and pepper
1 can cream of chicken soup
1/2 c. white dry sherry
4 slices Swiss cheese
Stuffing mix

Whip chicken soup and dry sherry together. Arrange chicken breasts in buttered casserole and fold on a slice of Swiss cheese on each piece. Pour soup and wine mixture over it. Crumble stuffing mix over top. Drizzle butter on top. Bake 325 to 350 degrees for 45 minutes to 1 hour.