3 chicken breasts, split, boned and skinned (6 pieces)
6 slices Swiss cheese
1/4 lb. sliced mushrooms; optional
1 can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing (a small bag)
1/2 stick melted butter

Place chicken in lightly greased 9 x 13 glass dish or pan. Top each piece with slice of Swiss cheese. Mix soup with wine and pour over chicken. Spread stuffing mix over top and drizzle melted butter over top. Bake at 350 degrees for 45 minutes.