3 boneless chicken breasts, skinned
6 slices Swiss cheese
1 med. onion, sliced and softened in the microwave
1 can mushrooms
1 can cream of chicken soup
1/2 c. white wine or rose
1 1/2 - 2 c. Pepperidge Farm herb stuffing
1 stick butter, melted

Place chicken in slightly greased baking dish. Top chicken with cheese and put onions and mushrooms on top of cheese.

Mix soup and wine and pour over chicken. Spread dry stuffing mix over top and drizzle on melted butter. Bake at 350 degrees for about 45 minutes. Watch to make sure it doesn't get too browned.