4 whole, boneless chicken breasts, separated into 8 pieces
Swiss cheese slices
1 can cream of chicken soup
3/4 c. dry white wine
1 c. Pepperidge Farm crushed herbed stuffing mix
1/2 stick butter
1/2 c. slivered almonds

Lay breasts in 9"x13" casserole. Top each piece with cheese slices. Mix together soup and wine. Layer over chicken. Melt butter and stuffing mix and almonds; spread over chicken. Bake at 350 degrees for 45 to 50 minutes. If using Pyrex, bake at 325 degrees or until chicken is done.