4 chicken breasts
Dry white wine

SAUCE:

4 c. cream of chicken soup
2 c. mayonnaise
3/4 tsp. curry powder
1 tsp. lemon juice
1 c. grated cheese of choice
1 c. milk
6 tbsp. sherry
1 pkg. Pepperidge Farm stuffing
3 (10 oz.) pkgs. French-style green beans
Slivered almonds (optional)

Cover chicken with wine, sprinkle with garlic salt. Bake chicken, covered for about 30 minutes. Cut cooked chicken into bite-size pieces. Blend chicken soup, mayonnaise, curry powder, lemon juice, grated cheese, milk and sherry in double boiler until cheese melts.

In a 3 quart Pyrex baking dish start with a layer of stuffing, chicken, cooked string beans and pour sauce over all. This dish may be frozen. Add remaining stuffing as final layer and slivered almonds, if desired. Bake at 350 degrees for 35 minutes.