4 – 6 Boneless, skinless, Chicken Breasts
1 large can cream of chicken soup (also good with cream of mushroom)
1 cup cooking sherry (optional – I personally don’t use it)
1 box stuffing (or homemade)
2 cups shredded cheese (I usually use mozzarella. Any cheese will work)
Mix soup and sherry together. Spread in bottom of 9 X 13 baking pan. Do not add milk or water to soup.
Place Chicken on top of soup. Cover with cheese.
Prepare stuffing according to package. Spread it over the top of Chicken.
Cover with foil. Bake 350* for 40 minutes. Remove foil and bake 10 – 15 minutes until chicken is cooked.