6 boneless chicken breasts
6 slices Swiss cheese
1/2 c. sliced mushrooms (optional)
1 can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing
1 stick butter

Glass 9 x 13 inch pan. 350 degrees; 45 to 50 minutes. Lay chicken in bottom of dish. Put 1 slice Swiss cheese on top of each breast, then add mushrooms over cheese, mix wine and soup. Pour over chicken, cover with herb dressing, then drizzle with butter. Bake.