4 whole chicken breasts, skinned, boned and cut into 1-inch cubes
8 (4 x 4-inch) slices Swiss cheese
1 (10 oz.) can cream of chicken soup (undiluted)
1/4 c. dry white wine
1 c. herb seasoned Stove Top stuffing
1/4 c. butter, melted
8 oz. egg noodles (optional)

Precook noodles. Place cubed chicken in greased 9 x 13 x 2-inch baking dish; layer with Swiss cheese and layer of noodles. Pour soup and wine over mixture; sprinkle with stuffing mix, combined with butter.

Bake at 350°F for 45 to 55 minutes.

Yield: 8 servings.

Here are the directions for the original recipe: Arrange whole chicken breasts in lightly greased baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon over chicken. Mix stuffing with melted butter. Sprinkle over chicken.

Bake at 350°F for 45 to 55 minutes.

Yields 8 servings.

NOTE: This is a great dish for serving large groups.