This is one of the juiciest, tastiest, casserole dishes that I have ever tasted!  Thanks, Betsy, for being such a great cook!

8 slices Swiss cheese

8 boneless-skinless chicken breasts

1/4 c cooking wine 

1 can cream of chicken soup

1/4 c melted butter

1 c Pepperidge Farm Stuffing

Place chicken in 9x13 pan.  Place cheese on top of chicken.  Mix wine and soup and pour mixture over the chicken.  Mix butter with stuffing and sprinkle on top.  Bake at 350 degrees for about an hour or until tender. 

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