1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm stuffing mix
1/2 c. butter
4 slices Swiss cheese
4 pieces filet breast of chicken

Mix soups and wine. Place chicken in casserole dish. Top with cheese slices. Cover with soup mixture, then stuffing mix. Pat butter over top (or melt butter to pour over top). Bake at 350 degrees for 45-55 minutes.