8 skinless, boned chicken breast halves
8 slices of Swiss cheese
1 can cream of chicken soup
3/4 c. white wine
2 c. Pepperidge Farm stuffing
3/4 c. melted butter

Place the chicken in a 9 x 13 greased casserole dish. Put a piece of Swiss cheese on top of each piece of chicken. Mix together the soup and wine and pour over all. Sprinkle Pepperidge Farm stuffing over all and drizzle with melted butter. Sprinkle paprika on top. Bake 50 minutes uncovered in a 350 degree oven.