3 chicken breasts (boneless & skinless)
6 slices Swiss cheese
1/4 lb. slice mushrooms, optional
1 can cream soup (mushroom, celery or chicken)
1/2 c. white wine
2 c. Pepperidge Farm stuffing (sm. pkg.)
1 stick butter

Place chicken in lightly greased 9 x 13 inch glass baking dish. Top each piece of chicken with Swiss cheese, layer mushrooms. Mix soup and wine; pour over chicken. Spread dry stuffing on top drizzle melted butter on top. Bake at 350 degrees for 1 hour.