3 boneless chicken breasts, split
6 slices cheese (Swiss)
1/4 lb. mushrooms (or sm. can)
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. white wine
2 c. Pepperidge Farm herb stuffing
1 stick butter, melted

Place chicken in lightly greased 9 x 13 inch glass baking dish - top each with slice of cheese; lay mushrooms over cheese; mix wine and soup - pour over chicken; spread stuffing over; drizzle melted butter over all. Bake at 350 degrees for 50 minutes. Serves 6.