4 boneless chicken breasts
4 slices Swiss cheese
1 can chicken soup (undiluted)
1/4 c. white wine
2 c. Pepperidge Farm herb-seasoned dressing mix
1/3 c. butter, melted

Put chicken breasts in casserole. Lay slices of cheese on top. Pour soup and wine combined over top of chicken. Sprinkle crushed dressing mix on top. Drizzle melted butter over top.

Bake at 350°F for 1 hour.