6 boneless skinless chicken breast halves
6 slices reduced fat swiss cheese
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup cooking sherry
1 (12 ounce) package herb seasoned dry bread stuffing mix
3/4 cup light butter (melted)
Preheat oven to 325 degrees.
Lightly spray a 9x13 inch baking dish with cooking spray.
Lay chicken breasts in the bottom of the pan.
Place a piece of Swiss cheese on each breast.
In a small bowl, combine soup with sherry.
Pour over chicken.
Combine stuffing and melted butter.
Spread over chicken.
Bake, covered, for 45 minutes.
Uncover and bake for another 30 minutes.
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