6 chicken breasts (boneless, skinless) 6 slices of swiss cheese 1/4 C. white wine 1/4 C. water 2 Cans cream of chicken soup 1 C. Pepperidge Farm stuffing crumbs 1/4 C. butter or margarine.
Place chicken in greased 9x13 pan. Layer cheese over chicken. Blend soup with wine and pour over chicken. Sprinkle stuffing on top. Melt butter and drizzle over bread crumbs. Bake covered at 325º for 50 minutes. Uncover and cook 10 more minutes. Serve with rice.
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