- 4 skinless, boneless chicken breast halves
- 8 slices Swiss cheese
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup white wine
- 1 cup herb-seasoned stuffing mix, crushed
- 1/4 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
- Arrange chicken breasts into prepared baking dish. Top each breast with two slices Swiss cheese.
- Stir chicken soup and white wine together in a bowl until smooth; spoon over chicken and cheese portions. Sprinkle crushed stuffing mix over the soup mixture. Drizzle melted butter over the stuffing.
- Cook in preheated oven until no longer pink in the center and the juices run clear, about 55 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).