Split 4 whole chicken breasts (about 4 pounds), remove skin and bones. (I use boneless, skinless breasts.) Arrange chicken in shallow baking dish (I use 9 x 13 inch dish). Place 1 slice of processed or natural Swiss cheese on each piece of chicken. Stir together 1 can (10 3/4 oz.) condensed cream of chicken soup, or mushroom soup, and 1/4 cup dry white wine or water. (I also use creamy chicken mushroom soup.) Spoon evenly over chicken. Coarsely crush 2 cups seasoned stuffing mix and sprinkle over top; evenly drizzle 1/3 cup butter. Bake uncovered in 350 degree oven for 50 to 55 minutes (possibly 45 minutes), or until thickest portion of breast is tender when pierced and meat is opaque throughout. Delicious with wild rice.