4 chicken breast, deboned and skinned
6 slices or 1 c. shredded Swiss cheese
1 can cream of chicken soup
1/4 c. white wine or sherry
1 c. Stove Top Stuffing, dry

Preheat oven to 375 degrees. Place chicken in bottom of 9 x 9 bake pan. Layer cheese over chicken. Combine soup and wine and pour over cheese. Put stuffing on top. Cover with tin foil. Cook at 375 degrees for 45 minutes or until done. 3 to 4 servings.

(Hosterman)