6-8 chicken breasts, boneless & skinless, about 2 lbs.
2 cans cream of mushroom soup
3/4 c. white wine
2 c. Pepperidge Farm dressing
1/2 c. melted butter
Sliced Swiss cheese

Put chicken in flat baking dish. Cover with Swiss cheese. Mix soup and wine together and spread over cheese and chicken. Sprinkle dressing over top. Melt butter and pour over all. Bake at 350 degrees for 50 minutes, uncovered.