8 boneless, skinless chicken breast halves
8 slices Swiss cheese
1/2 lb. fresh mushrooms
2 cans cream of mushroom soup
1/2 c. sherry
8 oz. pkg. herb-seasoned stuffing
1 stick butter

Place chicken breasts in greased 9x13 inch pan. Top with cheese slices and sauteed mushrooms. Mix soup and sherry. Pour over all. Scatter stuffing over the top. Can prepare ahead.

Just before baking, drizzle with melted butter. Bake for 1 hour at 350 degrees. Excellent with butterfly pork chops, also.