Split 4 whole breasts, about 4 pounds. Skin and bone if desired. Grease a 2 to 3 quart casserole and arrange chicken in it. Place a slice of Cheddar or Swiss cheese (about 1 ounce on each) on each piece. Stir together 1 can of condensed Cream of Chicken soup, undiluted, and 1/4 cup dry white wine or water. Spoon evenly over chicken. Coarsely crush 2 cups seasoned Pepperidge stuffing mix and crumble evenly over the top. Drizzle with 1/4 cup melted butter. Bake uncovered at 350 degrees for 50 to 55 minutes or until the thickest part of the breast is tender when pierced.