3 chicken breasts (split and skinned)
6 slices Swiss cheese
1/2 lb. mushrooms
1/4 c. white wine
1 can cream of chicken soup
2 c. Pepperidge Farm stuffing
1 stick butter

Place chicken in lightly greased 9 x 13 glass baking dish. Top each piece of chicken with a slice of cheese. Lay mushrooms over cheese. Mix soup and wine together. Pour over chicken. Spread stuffing on top. Melt butter and drizzle on top. Bake 45 minutes at 350 degrees.