4 to 6 skinless, boneless chicken breasts
4 to 6 oz. Swiss cheese slices
1 can cream of chicken soup
1/4 c. white wine
1 c. stuffing
1/4 c. melted butter

Butter 9 by 13 or 11 by 7 baking dish and arrange chicken in it. Salt it. Cover each piece with a slice of Swiss cheese. Combine soup and wine and spread over chicken. Scatter stuffing over all and drizzle butter on top. Bake at 375 degrees for 1 hour. Let rest 5 minutes. Serves 4 to 6.