3 boneless breasts, split, skinned (equal to 6 pieces)
6 slices Swiss cheese
1/4 lb. mushrooms, sliced
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. white wine
2 c. herb stuffing cubes
1 stick butter

Place chicken in lightly greased 9 x 13 inch glass baking dish. Top each piece with slice of cheese, lay mushrooms over cheese. Mix soup and wine and pour over chicken. Spread stuffing mix over top and drizzle melted butter over the top. Bake about 50 minutes at 350 degrees.