6 chicken cutlets
1 sm. can mushrooms
1 (10 3/4 oz.) can cream of chicken soup
2 c. (8 oz. pkg.) Pepperidge Farm stuffing
1 stick butter
6 slices Swiss cheese
1/2 c. white wine

Place chicken cutlets in greased 9 x 13 pan. Top each with a few sliced mushrooms and a slice of cheese. Mix wine with soup and pour over cheese. Spread stuffing over top and drizzle with melted butter. Bake at 350 degrees for 45 to 60 minutes. Check after 45 minutes to see if chicken is tender.