6 chicken breasts, deboned & skinned
Fresh mushrooms, sliced
1 can cream of chicken soup
1 c. white wine
Pepperidge Farm bread crumbs
1/2 stick butter, melted
1/2 lb. Swiss cheese, shredded

Place chicken in baking dish in a single layer. Cover with mushrooms and Swiss cheese. Mix soup with wine in small saucepan. Simmer over low heat for 10 to 15 minutes. Pour over chicken. Sprinkle bread crumbs over the top and swirl melted butter on top of them. Bake at 375 degrees for 45 to 60 minutes.