3 chicken breast, split, boned and skinned
6 slices Swiss cheese
1/4 lb. mushrooms, sliced; optional
1 can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm Herb Stuffing
1 stick butter, melted

Place 6 pieces of chicken in lightly greased 9 x 13 glass baking dish. Top each piece with Swiss cheese, then mushrooms. Mix can of soup with wine and pour over chicken. Sprinkle stuffing mix over the top and drizzle melted butter over all. Bake at 350 degrees.