6 boneless, skinless chicken breasts

1 can cream of chicken soup

1/2 cup dry white wine

6 slices of Swiss cheese

2 cups Pepperidge Farm Herb Flavored Farm Stuffing mix

1 stick butter, melted

 

Preheat oven to 350 degrees. Place chicken breasts in a baking pan. Pour cream of chicken soup over the chicken breasts. Add the white wine over the soup. Place the slices of Swiss cheese on top of the chicken breasts. Evenly distribute the stuffing mix over the cheese. Melt the stick of butter and drizzle over the stuffing mix. Bake for 1 hour covered but uncover during the last 10 minutes.

 

Note: We use only 4 chicken breasts so we get more goo. You'll know what I mean!

 

True Testimonials:

 

Diana says "Swiss Chicken rocks"

Kristin says "Swiss Chicken rules"

Sue says "I wanted to stick my face in the pan"

Paula says "Do you have any more recipes like this one?"

Emeril says "Where has this been all my life. Bam"

Barb says "We ate like kings"

Rich says "We have this once a week"