4 whole chicken breasts (or 8 boneless breast pieces) split, skinned & boned 8 (4 x 4 inch) slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes. Yield: 8 servings.

FRENCH RICE:

1 (10 1/2 oz.) can onion soup, undiluted
1/2 c. butter, melted
1 (4 1/2 oz.) jar sliced mushrooms
1 (8 oz.) can sliced water chestnuts
1 c. uncooked reg. rice

Combine soup and butter; stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to equal 1 1/2 cups. Add mushrooms, water chestnuts, liquid, and rice to soup mixture; stir well. Pour into a lightly greased 10 x 6 x 2 inch baking dish. Cover and bake at 350 degrees for 1 hour. Yield: 6 servings. Creamy baked chicken breast and the French Rice bake at the same time.