8 chicken breasts, skinned and deboned
8 slices Monterey Jack cheese
Canned mushrooms
1 can cream of chicken soup
1/4 c. dry white wine
1 c. herb-seasoned stuffing, mixed and crushed
1/4 c. butter, melted

Arrange chicken breasts in a greased 13 x 9 x 2 inch dish. Top with cheese slices. Arrange mushrooms over all. Combine soup and wine. Stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.