6 whole chicken breasts, cut into sm. pieces
Salt & pepper to taste
6 oz. sliced Swiss cheese
10 3/4 oz. can cream of chicken soup
1/2 soup can sherry
8 oz. Pepperidge Farm herb stuffing
6 oz. butter, melted

Arrange chicken in bottom of greased 9 x 13 inch baking pan and season with salt and pepper. Layer Swiss cheese slices over chicken. Stir sherry into soup and mix until smooth. Pour evenly over cheese. Toss stuffing with melted butter and spoon over casserole. Bake, covered, at 350 degrees for 1 hour. Uncover and bake 30 minutes longer. Serves 8.