6 chicken breast, boned & skinned
6 slices Swiss cheese
1/4 lb. mushrooms
1 (10 oz.) can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing (sm.)
1 stick butter
1/4 c. milk

Place chicken in slightly greased 9" x 13" glass baking dish. Top each piece of chicken with a slice of Swiss cheese. Lay mushrooms over cheese. Mix can of soup with wine and 1/4 cup of milk. Spoon over chicken. Spread stuffing over top. Melt butter and drizzle over top. Bake at 350 degrees for 45 minutes, last 15 minutes turn down to 300 degrees. Don't cover.