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Easy Chicken
Breast
6 chicken breast, split and skinned
6 slices Swiss cheese
1 can chicken soup
1/2 cup white wine
2 cups Pepperidge Farm Herb Stuffing
1 stick butter
1 jar mushrooms
Mix soup and wine in a bowl and set aside.
Lay chicken in a baking dish and cover with cheese. Pour soup
mixture over chicken. Spread a layer of stuffing over soup, then
top with mushrooms. Dot with butter.
Bake at 350 degrees for 1 hour.
Can be made the night before and baked 1 hour before serving.
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