4 halved chicken breasts (fillets)
1 (10 3/4 oz.) can Campbell's cream of celery soup
1 c. white wine
1 sm. onion
1 box Stove Top Stuffing
1/4 c. butter

Place chicken breasts in bottom of casserole dish. Pour unheated soup and wine over chicken. Chop onion and place on top of mixture. Mix bread crumbs and seasoning (optional) packed (dry - do not add water or butter) and layer on top. Melt butter and pour over top of casserole. Bake at 350 degrees for 45 minutes. (May be prepared ahead of time and refrigerated before baking.)