5 boned, skinned chicken breasts, halved
4 oz. Swiss cheese
2 cans cream of chicken soup
1/2 c. sherry
1 stick butter
2 c. Pepperidge Farm Stuffing

Melt butter. Add dressing and set aside. Mix together soup and sherry. Put chicken in 9x13 inch pan. Place a slice of cheese over each piece. Pour soup mix over all. Sprinkle dressing over the top. Bake at 325 degrees for 1 hour 15 minutes. Serves 10. Can be assembled up to 24 hours before cooking. Freezes well.