8 chicken breasts halves (3 lbs.)
1 pkg. Swiss cheese slices
1 can cream of chicken soup
3/4 c. white wine
1/2 c. butter, melted
1 (8 oz.) pkg. Pepperidge Farm herb stuffing

Put chicken in 9 x 13 inch dish. Lay cheese over. Mix soup and wine with wire whisk. Pour over. Dump stuffing over all and spread out evenly. Pour melted butter over stuffing and bake at 350 degrees for 45 minutes. Can be made the night before and baked the next day. Bake 50 minutes if cold.

(Hosterman)