8-10 chicken breasts, boned
8-10 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine (or milk)
1-2 c. herb-flavored croutons
1/4 c. butter

Layer chicken breasts in a 9 x 13 inch baking pan. Put 1 slice of cheese on each piece of chicken. Dilute soup with wine (or milk). Spoon over chicken. Sprinkle thoroughly with croutons, and drizzle butter over all. Bake uncovered at 325 degrees for 1-1/2 hours or until done.

(This recipe was passed around at EPCS by "someone" - perhaps the creator will recognize it!)