4 chicken breasts, skinned and boned
4 slices Swiss cheese, cut in half
1 can cream of chicken soup
1/3 c. white wine
1 stick butter, melted
2 c. Pepperidge Farm stuffing

Place chicken in casserole with cheese on top. Mix soup and wine. Pour on top of chicken. Top with stuffing and melted butter. Bake 325 degrees for 1 1/2 hours.