8 chicken breast halves, skinned and boned
Water chestnuts, sliced
8 strips bacon, cooked crisp and crumbled
8 half slices Swiss cheese
1 can cream of chicken soup
1/4 c. white wine
1 c. Pepperidge Farm dressing
1/4 c. melted butter

Place chicken in casserole. Mix the soup and wine together. Cover the chicken with water chestnuts, bacon, Swiss cheese, and the chicken soup-wine mixture. Sprinkle dressing on top and drizzle with butter. Bake on lowest shelf for 45-55 minutes at 375 degrees.