3 chicken breasts, split, boned & skinned (6 pieces)
6 slices American cheese
1/4 lb. sliced mushrooms
1 (10 3/4 oz.) can cream of chicken soup
2 c. Pepperidge Farm herb stuffing (8 oz. pkg.)
1 stick butter
1/2 c. white wine

Place chicken in lightly greased 9 x 13 inch pan. Top each piece with a slice of cheese, lay mushrooms over cheese. Mix can of soup with wine and pour chicken. Spread stuffing crumbs over top and drizzle with melted butter over top. Bake 1 hour at 350 degrees uncovered (a little less if breasts are thin). This is so good and easy!