Yield: 6 servings
|4 \N||Boned chicken breasts|
|4 slices||Swiss cheese|
|1 can||Cream of chicken soup|
|¼ cup||White wine|
|2 cups||Crushed Pepperidge Farm Herb Stuffing|
|½ cup||Melted butter|
Arrange chicken in shallow baking dish and put a slice of cheese on top of each piece. Stir together soup and wine. Pour over chicken.
Sprinkle with stuffing and drizzle melted butter over all. Bake, uncovered, at 350 degrees for 1½ hours. Turn oven down to 300 degrees for ½ hour.