Heat the oven to 350°F.Place the chicken into a 2-quart shallow baking dish. Top each chicken breast with 1 cheese slice. Stir the sherry, mushrooms, if desired, and soup in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the croutons and the butter.Bake for 45 minutes or until the chicken is cooked through.
1.25 pounds skinless, boneless chicken breast halves4 slices Swiss cheese or provolone cheese0.5 cup dry sherry or vermouth or any dry white wine1 cup sliced fresh mushrooms or 1 can (8 ounces) sliced mushrooms, drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup seasoned croutons3 tablespoons butter, cut-up
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