6 boneless chicken breasts
1 can sliced mushrooms
1 (14 oz.) can artichoke hearts
1/2 c. white wine
1 can cream of chicken soup
1 c. Pepperidge Farm dressing
1/2 stick butter

Drain and rinse and slice artichokes. Put on bottom of unbuttered casserole. Add mushrooms between. Mix soup and wine. Pour mixture on mushrooms and artichokes. Lay chicken breasts atop and push down. Top with stuffing mix. Dot each breast with butter. Cover and bake 45 minutes at 350 degrees. Remove foil and bake another 20 to 30 minutes until golden.