6 chicken breast halves
6 slices Swiss cheese -OR-
1 small pkg. shredded cheese
1 lb. sliced fresh mushrooms
1 can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing
1/2 c. (1 stick) melted butter

Grease 9x13-inch baking dish. Place chicken in dish; layer on cheese, then mushrooms. Mix soup with wine and pour over top. Sprinkle with stuffing and drizzle with melted butter. Bake at 350°F for 1 hour.

Submitted by: Val Compton