Chicken Nancy - cooking recipe

Ingredients

4 chicken breasts, split in two, boned and skinned
8 slices Swiss cheese
1 can cream of chicken soup
3/4 c. sherry wine (dry is best)
2 c. Pepperidge Farm herb croutons
1 stick butter, melted

Preparation

Place breasts in a single layer in long, shallow casserole dish, and cover with layer of cheese.
Mix sherry and soup together; pour over breasts and cheese.
Top with croutons and drizzle with melted butter.
Bake at 350\u00b0 for 1 to 1 1/2 hours, depending on thickness of breasts.
This can be made in morning and refrigerated, all except melted butter.
Serves 6 to 8.