- 12 halves boneless, skinless chicken breasts, cut in half if large
- 12 pcs thin sliced Swiss cheese
- 2 cans cream of chicken soup
- 1 c. sherry or possibly 1/2 c. white wine
- 4 c. Pepperidge Farm herb stuffing
- 1 1/2 sticks butter
- Spray 9x13 pan with Pam.
- Place chicken in single layer.
- Cover with Swiss cheese.
- Dilute soup with wine and pour over chicken and cheese.
- Top with stuffing.
- Drizzle with butter.
- Bake in 350 degree oven 1 1/2 hrs.
- Cover with foil for first 30 min.