4 to 6 boneless, skinless chicken breasts
4 oz. Swiss cheese
1 can cream of chicken soup
1/2 c. wine, milk or water
1 box stuffing mix and seasoning
1/4 c. melted butter

Preheat oven to 350°F. Place chicken breasts in 9 x 13-inch pan. Put 1 slice of Swiss cheese on each chicken breast. Combine cream soup and liquid. Pour over cheese. Combine stuffing mix, seasoning and butter. Sprinkle over top of chicken.

Bake 1 hour. Serve with Melinda's Seasoned Rice.