8 boneless chicken breasts (skinless)
8 slices Velveeta cheese
1 can cream of chicken soup
1/4 c. dry white wine (optional)
1 (8 oz.) pkg. Pepperidge Farm herb dressing bread crumbs
4-5 tbsp. butter (melted)

Mix soup with wine (mix with milk if you decide not to use wine). Mix dressing with melted butter. Cover chicken with cheese slices, then soup mixture and finally cover with the dressing. Bake 350 degrees for 55 minutes (small breasts 45-50 minutes).