4 whole chicken breasts, boned & skinned
4 slices of Jarlsberg cheese
1 can cream of chicken soup
1/4 c. white wine
1 1/4 c. sliced sauteed mushrooms
1/3 c. melted butter
2 c. Pepperidge Farm herbed stuffing mix
Salt, pepper, garlic powder to taste

Top chicken breasts with cheese in a casserole dish. Combine soup, wine and sauteed mushrooms. Pour on top. Season with salt, pepper and garlic. Sprinkle with stuffing mix. Drizzle butter over everything. Bake at 350 degrees for 45 minutes or until chicken is tender. This dish may be assembled the night before.