4 chicken breasts, boneless and skinless
8 oz. pkg. shredded Monterey Jack cheese
1 can cream of mushroom or cream of chicken soup
1/4 c. white wine or apple juice
2 c. stuffing mix
1/3 c. melted butter

Arrange chicken breasts in 9x13 inch pan or smaller pan so they are not overlapping but do fill the entire pan. Cover chicken with shredded cheese. Mix soup and wine or juice; spread over top of cheese. Sprinkle dry stuffing mix over top and dribble with melted butter. Bake covered near bottom of oven at 350 degrees for 50-55 minutes. Serves 2-4.