8 chicken halves, boneless
Swiss cheese
Sliced boiled ham
1 can cream of chicken soup
Pepperidge Farm garlic & onion croutons
1/4 lb. butter, melted
1/4 c. Chablis or other dry white wine

In a large casserole dish place chicken in the bottom, cover completely with layer of boiled ham then a layer of Swiss cheese. Mix can of chicken soup with 1/4 cup wine. Pour over chicken and layers. Crush Pepperidge Farm croutons. Cover the bottom. Melt butter and pour over croutons. Bake at 350 degrees for 1 hour, covered. Remove cover for last 15 minutes of baking time. Serves 8-10.