4 chicken breasts, split, boned and skinned
3/4 lb. Swiss cheese slices or more, if desired
1 can cream of celery soup
1/4 c. sherry
2 c. Pepperidge Farm croutons or stuffing
3 tbsp. butter

Arrange chicken in greased shallow baking/serving dish. Put cheese slices over chicken. Mix soup with sherry or water. Pour over chicken and cheese. Sprinkle croutons, dot with butter. Bake at 350 degrees for 1 hour or until done.

You may cover with Reynold's wrap for first 1/2 hour of baking, then remove wrap for remainder of time.