6 halves boned chicken breasts
1/4 c. sherry
1 can cream of chicken soup
1/2 stick melted butter
6 slices Swiss cheese
1/4 c. water
1/4 bag Pepperidge Farm herb stuffing

Place chicken breasts in dish; place slice of cheese on top of each breasts. Mix together soup, water, and sherry; pour over chicken and cheese. Sprinkle stuffing on top; drizzle with melted butter. Bake uncovered at 350 degrees for 1 hour. 4-6 servings.