3 chicken breasts, split, boned, and skinned (6 pieces)
6 slices Swiss cheese
1/4 lb. sliced mushrooms (optional)
1 can cream of chicken soup
1/2 c. white wine or 1/2 c. water
2 c. stuffing mix (I use Pepperidge Farm Herb)
1 stick butter, melted

Place chicken in a lightly greased 9x13 casserole dish. Top each piece with a slice of Swiss cheese. If using mushrooms, lay them over the cheese.