4 chicken breasts, skinned, boned and split
8 slices of Swiss cheese
2 cans cream of chicken soup
1/2 c. white wine
Melted butter
Pepperidge Farm stuffing mix

In a greased casserole, place chicken breasts in one layer. Cover each with a slice of Swiss cheese. Mix the soup with the wine, and pour over all the chicken. Pat the stuffing mix over all and sprinkle with melted butter. Bake, covered, for 50-55 minutes in a 350 degree oven. You may uncover the casserole for the last 15 minutes. Serves 8.