Boneless, skinless chicken
2 pkg. thin sliced Swiss cheese
1 can Campbell's cream of chicken soup
1 bag bread crumbs
1/4 c. white wine
1/4 c. melted butter

In a large baking pan cut up boneless, skinless chicken to little 1-inch square pieces. fill the pan with these pieces until you cannot see the bottom of the dish. Place thin slices of Swiss cheese over the top of the chicken until it is no longer visible.

In a separate bowl mix one can of Campbell's cream of chicken soup with a quarter cup of white wine. Stir until both have mixed together. Spread the cream of chicken soup mix evenly over the top of the Swiss cheese, then top off the mix with bread crumbs, which should cover the entire top of the sauce. The amount of bread crumbs used is up to you.

After the bread crumbs are spread out evenly, take some melted butter and sprinkle it on top before baking. You don't need that much butter. Place in oven at 350 degrees and allow to bake for 55 minutes. Always check it so that it doesn't turn out to be too dry.