Baked Swiss Chicken

This is an adaptaton of a recipe I saw in a "Homecooking" magazine. It is so simple, but good enough for company NOTES: I used Campbell's Cream of Chicken with Herbs soup..VERY good. Be sure to NOT use any product designated as "cooking" sherry or marsala, as it is VERY salty and not too tasty. I used "Stovetop" stuffing mix from a canister...worked really well. Finally, being always scared of undercooking chicken, I actually cook mine for about 10 minutes more than an hour...comes out fine!