6-8 boneless skinned chicken breasts
6-8 slices Swiss cheese
2 cans cream of mushroom soup
Sherry
Stuffing

Preheat oven to 350 degrees. Place blotted chicken breast in greased 9x13 inch baker. Top each breast with cheese slice. Mix 2 cans of soup with sherry. Pour over chicken. Scatter stuffing over top. Drizzle butter all over top. Bake 1 hour or until bubbly and browned.