3 boneless chicken breasts, split
6 sm. slices Swiss cheese
1/4 lb. sliced fresh mushrooms or 1 can mushrooms
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. white wine
2 c. dry Pepperidge Farm stuffing
1 stick butter, melted

Place chicken in lightly greased 9 x 13 inch baking dish. Top each piece of chicken with a slice of cheese. Layer mushrooms on cheese. Mix soup with wine. Pour evenly over chicken. Spread dry stuffing. Drizzle melted butter over top. For glass dish, bake at 350 degrees for 50 minutes. Pork may be substituted. Freezes well.