1 to 1 1/2 lbs. chicken cutlets
1 can cream of chicken soup
1 can cream of mushroom soup
1 (7 oz.) pkg. cornbread stuffing
16 oz. container sour cream
White wine
Minced onion, to taste

Cook chicken cutlets and cut into cubes. Prepare cornbread stuffing as directed except substitute 1/2 wine for the amount of water called for. (1/2 wine and 1/2 water). Layer chicken in casserole. Sprinkle stuffing over chicken (reserve some stuffing to sprinkle on top). Mix soup and sour cream (do not dilute soup) and minced onion. Pour over all. Sprinkle with reserved stuffing. Add dabs of butter. Bake at 350 degrees for 40 minutes.