8 chicken cutlets
6 slices Swiss cheese
1 can cream of chicken or mushroom soup
1/3 can dry white wine or milk
2 c. Pepperidge Farm stuffing mix
4 tbsp. melted butter

Place cutlets in buttered baking dish. Cover with Swiss cheese. Mix soup and wine and spread over the cheese. Sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Bake at 350 degrees for 55 to 60 minutes. May be made ahead of time and refrigerated until time to bake. 6 to 8 servings.