4 split chicken breasts
2 cans Campbell's Golden mushroom soup
1 c. cubed Swiss cheese
1 c. Chablis wine
Rice

Parboil chicken (approximately 20-30 minutes), remove from bone and break into bite-size pieces. Place chicken in large baking dish. Cover with cubed cheese. Mix together soup and wine; pour over chicken and cheese. Cover lightly with aluminum foil and bake for 45-50 minutes at 350 degrees. Let stand 10 minutes. Serve over white rice.