5 whole chicken breasts (10 halves), skinned and boned
1 can cream of chicken soup
1/2 c. sherry
2 c. Pepperidge Farm dressing mix or seasoned croutons
1 stick butter, melted
8 oz. shredded Swiss cheese
SPINACH BOTTOM LAYER: optional
1 (10 oz.) pkg. frozen chopped spinach (defrosted and squeeze out excess water)
1 c. herbed seasoned stuffing
1/2 can cream of mushroom soup
1/2 c. cheddar cheese, grated
1 tsp. minced onion

Mix spinach and other ingredients listed under it. Use 9 x 13 pan, greased. Place spinach on bottom of pan. Layer chicken over spinach. Season with salt, garlic, salt, etc.

Layer cheese over chicken. Mix soup and wine together and pour over chicken and cheese. Roll dressing mix into finer crumbs and mix with melted butter. Sprinkle over top. Bake 1 to 1 1/2 hours covered with foil. Bake at 325 degrees. Serves 10.