6 ----Boneless , skinless chicken breast halves
6 ----Slices Swiss Cheese
1/4 --Pound fresh Mushrooms, sliced (or as many as you want).
1 ----10-Ounce can Cream of Chicken Soup
1/2-- Cup White Wine
2 ----Cups dry Pepperidge Farm Herb Stuffing Mix
1/2- Cup melted Butter
Place chicken in a lightly greased 9 x 13- inch glass dish. Top each
piece of chicken with a slice of swiss cheese. Scatter mushroom
slices over the cheese. Mix soup and wine, pour over the breasts.
Sprinkle dry stuffing mix over the sauce. Drizzle butter over the top.
Bake at 350 degrees for 50 minutes.