3 boneless, skinless chicken breasts (6 pieces)
6 slices Swiss cheese
1/4 lb. fresh, sliced mushrooms
1 can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing, comes in box
1 stick butter

Place chicken in lightly greased baking dish. Top each piece with a piece of Swiss cheese. If using mushrooms, lay them over cheese. Mix soup and wine and pour over chicken. Spread stuffing mixture (prepared according to package directions) over top and drizzle melted butter over top. Bake 1 hour at 350 degrees. Check at 45 to 50 minutes.