6 skinless, boneless chicken breasts (pounded to desired thinness)
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sherry
1/4 cup sour cream
1 cup croutons (I used 1 bag of Chatham Village Croutons slightly smashed because we love croutons)
1/2 cup butter, melted
1/8 teaspoon dried dill weed
Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
Bake in the preheated oven for 45 minutes, or until chicken is cooked through.
