8 chicken cutlets
1 can cream of chicken soup
1/2 c. cooking sherry (Holland House)
1 pkg. Swiss cheese
1 pkg. Pepperidge Farm bread stuffing (seasoned)
1 stick butter

Lay chicken cutlets in roasting pan. Add cooking sherry to cream of chicken, mix well and spread on top of chicken. Lay Swiss cheese on top. Cover cutlets with bread stuffing. Melt butter and pour all over bread stuffing. Bake at 350 degrees approximately 1 hour.