12 halves boneless, skinless chicken breasts, cut in half if large
12 pieces thin sliced Swiss cheese
2 cans cream of chicken soup
1 c. sherry or 1/2 c. white wine
4 c. Pepperidge Farm herb stuffing
1 1/2 sticks butter

Spray 9x13 pan with Pam. Place chicken in single layer. Cover with Swiss cheese. Dilute soup with wine and pour over chicken and cheese. Top with stuffing. Drizzle with butter. Bake in 350 degree oven 1 1/2 hours. Cover with foil for first 30 minutes.