8 whole chicken breasts, split, skinned and boned
Swiss cheese slices and thinly sliced ham
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
1/2 c. dry white wine (optional)
2 c. herb seasoned stuffing mix (Pepperidge Farm is good)
1/2 c. butter, melted

Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with ham slices and Swiss cheese (on top). Combine soup and wine (or water), stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle melted butter over crumbs. Bake at 350 degrees for 45-55 minutes.