Swiss Chicken

4 large boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 oz. can cream of mushroom soup
1 c. white wine (or white grape juice)
2 c. seasoned dry stuffing mix
3/4 stick butter or margarine, melted

Spray one 9x13 or two 8x8 baking dish(es) with cooking spray.

Place chicken breasts in the prepared baking dish(es) and cover each cutlet with a slice of cheese. Set aside.

In a bowl stir together the soup and wine until combined.

Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinkle equal amounts of the stuffing mix and melted butter over each dish.

Preheat oven to 350, bake uncovered for 1 hour or until chicken is done.

You can freeze your extra dish: cover with plastic wrap and heavy aluminum foil. To prepare, thaw in refrigerator and cook as directed above...if you don't have time to thaw, increase cooking time to 1 hour, 30 minutes and cover with foil for last 30 minutes.

Audrey's little note: I love this version of chicken/stuffing casserole--the flavors of the cheese and the sweet juice or wine (I've used both...the wine makes the dish a little saltier) are a nice surprise...can anyone tell I'm a sucker for sweet stuff? ;)

from: Dream Dinners cookbook