4 whole chicken breasts, split, boneless
1 can cream of chicken soup, diluted with 1/4-1/2 c. milk
1/2 stick melted butter
8 oz. pkg. Swiss cheese
1 c. Pepperidge Farm stuffing mix
Mushrooms or wine (opt.)

Cut chicken breasts in half. In a 9"x13" Pyrex dish layer chicken, then Swiss cheese. Pour diluted soup over top of chicken and cheese and spread evenly. Pour melted butter all over top. Sprinkle with stuffing mix. Bake at 250 degrees for 2 hours.