Chicken Cordon Bleu

Source: Jan Taylor

8 skinless/boneless chicken cutlets
1 pound cooked ham, sliced thin, then cut into pieces
1 pounds shredded Cheddar cheese
2 cans cream of celery soup
1 cup cooking sherry
Salt and pepper to taste
Cooking spray

Preheat oven at 350 degrees F. Use a 9 x 13-inch or larger glass cooking dish. Spray with cooking spray.

Cut a pocket in each of the 8 cutlets for stuffing. Lay chicken on bottom of dish. Take cut up ham and shredded cheese in equal amounts. Stuff into each cutlet, then cover with 2 cans of cream of celery soup. Bake, covered, for 1/2 hour, then add 1 cup of cooking sherry, and bake uncovered for 20 minutes to 30 minutes.

Serve with rice and peas.