4 lg. whole chicken breasts
8 slices Swiss cheese
1 (10 3/4 oz.) can Campbell's cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing (Stove Top canister)
1/2 stick butter, melted

(Skinned, boned, split and cut in half to make 8 servings).

Arrange chicken in lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Use more if you wish to cover. Drizzle melted butter over crumbs. Bake 1 hour in 350 degree oven, or longer in a slower oven.

NOTE: I increase the 1/4 cup of wine to 1/3 cup to add to the flavor.