4 chicken cutlets
1 sm. can mushrooms
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm stuffing
1 stick butter
4 slices Swiss cheese
1/4 c. white wine (if desired)

Place chicken in a greased 9 x 13 inch pan. Put some mushrooms and a slice of cheese on top of each cutlet. Mix wine with soup and pour over cheese. Spread stuffing over top and drizzle with melted butter. Bake at 350 degrees for 45 to 60 minutes. Check after 45 minutes to see if chicken is tender.