3 whole chicken breasts, split, skinned and boned
1 can cream of chicken soup
1 c. or more dry herb seasoned stuffing (Pepperidge Farm)

Lay 6 pieces of chicken in shallow casserole. Mix chicken soup with 1/2 can water and a little white wine. Sprinkle dressing over all and bake uncovered at 325 degrees for 1 hour.

Sometimes I use 2 cans of soup so there is lots of gravy for potatoes. With mashed potatoes and cranberry sauce, this is almost as good as Thanksgiving dinner!