4 to 6 boneless chicken breasts
1 can Campbell's creamy chicken-mushroom soup
1 c. white, sweet wine (Riunite)
1 pkg. light Swiss cheese slices
1 box Pepperidge Farm garden stuffing
1/2 stick melted butter

Layer stuffing, chicken, soup. Pour melted butter over top. Lay cheese slices on top. Pour wine over top. Bake for 45 minutes at 350 degrees.

Great served with steamed snow peas, broccoli and string carrots.