1 pkg. chicken cutlets
1 can cream of chicken soup
1 1/2 c. grated Swiss cheese
1 c. white wine
1 c. Stove Top stuffing, unprepared
Salt & pepper to taste

Empty soup into bowl and add wine. Mix with wire whisk until all lumps are gone. Cover bottom of long shallow baking dish with part of soup and wine mixture. Place chicken on top. Cover with layer of cheese, more soup mixture and sprinkle stuffing all over top. Bake at 350 degrees for 30 to 40 minutes.