6 whole chicken breasts, boneless and skinless, split (12 pieces)
1 can cream of mushroom soup
1/2 soup can dry white wine
8 oz. pkg. sliced Swiss cheese
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1 stick butter, melted
1/2 c. water

Arrange chicken in large (3 quart) flat casserole. Combine the soup and wine and spread over chicken. Arrange sliced cheese over that. Top with stuffing mix which has been combined with the melted butter and water. Cover with foil. Bake 45 minutes at 350 degrees. Remove foil and continue baking an additional 30 minutes. 12 servings.