4 whole chicken breasts, skinned
4 slices Swiss cheese
1 can mushroom or 1 can cream of chicken soup
1/4 c. white wine
3/4 c. sliced, sauteed mushrooms
2 c. Pepperidge Farm herb stuffing
1/2 c. melted butter
Salt and pepper to taste
Garlic powder to taste

Place breasts in a flat casserole, top with cheese. Combine soup, wine, salt, pepper and garlic powder. Spread over chicken breasts then sprinkle on the stuffing mix. Finally drizzle melted butter over all. Cover with foil for the greater portion of the bake. Bake at 350 degrees for 45 to 60 minutes.