3 chicken breasts split, boned & skinned (that'll give 6 pieces)
6 slices Swiss cheese
1/4 lb. sliced mushrooms, optional
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing (a sm. pkg. will do)
1 stick butter

Place chicken in lightly greased 9 x 13 inch glass baking dish. Top each piece with slice of Swiss cheese. If using sliced mushrooms, lay them over the Swiss cheese. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top and drizzle melted butter over the top. Bake for 1 hour at 350 degrees. Serves 6. (I have found that with boneless chicken breasts you can bake them for about 45-50 minutes.)