12 boneless skinless chicken breast halves
Canadian poultry seasoning or Citrus seasoning
2 1/2 cups shredded Swiss cheese
1 can cream of chicken soup
1 can sherry or white wine
1 8-oz bag Pepperidge Farm herb stuffing
1 stick butter
Spray a 9x13” baking dish with Pam.
Wash, dry & thoroughly season chicken; roll seasoned breasts to fit 12 in baking dish. Cover all with grated Swiss cheese. Mix the soup and wine and pour over all. Melt butter in a large skillet; add stuffing mix & stir well to combine. Sprinkle evenly over the cheese layer.
Bake at 350 for 1-1 1/2 hours.