4-5 boneless chicken breasts
1 can cream of chicken soup
1/4 c. white wine
1 pkg. Swiss cheese slices
1 c. Pepperidge Farm dry stuffing mix
Butter

Layer chicken breasts in greased Pyrex dish. Cover with cheese slices. Mix soup and wine and pour over chicken mixture. Combine melted butter and dressing and cover chicken, cheese and soup. Bake at 350 degrees for 30 minutes.