12 boned chicken breasts
12 slices swiss cheese
2 cups cream of chicken soup (undiluted)
1 cup sherry
4 cups Pepperidge Farm herb stuffing
2 sticks butter or margarine, melted (optional)
Combine undiluted soup with one cup sherry. Place chicken in a single layer in large shallow casserole (may need 2 pans). Cover with swiss cheese and pour soup mixture over all. Top with stuffing and drizzle butter or margarine over top. Bake at 350 degrees for 1 ½ hours.