8 boneless chicken breasts, halved & skinned
8 slices Swiss cheese
1 can cream of chicken soup, undiluted
1/2 c. white wine
1 (4 oz.) can mushrooms, drained
2 c. Pepperidge Farm herb stuffing
1 stick butter, melted

Grease oblong baking dish with butter or spray with Pam. Place slice of cheese on each breast. Mix wine and soup; pour over chicken. Put stuffing and butter over all. Bake uncovered for 1 hour at 350 degrees.