8 boneless, skinless chicken breasts
1 (10 3/4 oz.) can cream of chicken soup
8 oz. sliced pasteurized processed Swiss cheese
1 c. herb stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in a lightly greased 9 x 13 inch baking dish. Top with cheese. Spoon soup over chicken and sprinkle with the stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.

Sally adds 1/4 cup dry white wine to the soup and mixes well before spooning over the chicken.

Serves 4.