6 boneless chicken breasts
1 pkg. Pepperidge Farms Herb Stuffing
1 can cream of mushroom soup
1/3 c. white wine
1/4 lb. fresh mushrooms
1 1/2 pkg. Swiss cheese slices

Skin chicken and place in Pyrex 9 x 13 inch dish. Cover with cheese. Combine soup, wine and mushrooms (sauteed in butter and garlic). Pour over top. Cover with 1/2 package stuffing.

Pour on melted butter. Cover with foil. Bake 45 minutes at 350 degrees. Remove foil and brown 5 to 10 minutes.