2 lb. boneless, skinless chicken breasts, cut into thirds (if frozen, thaw and pat dry)
8-oz. pkg. deli, thin-sliced swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/3 c. white wine
4 tbsp. milk
1/3 c. butter, melted
1 1/2 c. Pepperidge Farm Herb Stuffing mix
Cavender's seasoning to taste
1 1/2 - 2 c. cooked rice

Spray casserole (the size pan a little smaller than 9 x 12) with Pam. Spread rice in bottom of pan. Place chicken in a single layer on top of rice and season lightly with Cavender's. Put cheese on top of chicken; set aside. Mix soups, wine and milk in a small bowl. Pour over chicken mixture. Sprinkle stuffing mix on top and drizzle with melted butter.

Bake uncovered 40 minutes at 350°Fes. After removing from oven, let sit about 15 minutes before serving.