3 chicken breasts

Split, boned and skinned - makes 6 pieces (you can also cube it).

6 slices Swiss cheese
1/4 lb. sliced mushrooms (optional)
1 (10 3/4 oz.) can chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing (a sm. pkg. will do)
1 stick butter

Place chicken in a lightly greased 9 x 13 inch pan. Top each piece with a slice of Swiss cheese. Lay mushrooms on cheese (if you use mushrooms). Mix soup with wine and pour over chicken. Spread stuffing mix over top and drizzle melted butter on top. Bake at 350 degrees for 1 hour.