4 boneless, skinless chicken breasts
4 slices Swiss cheese (I don’t like Swiss so I used Provolone)
1 can cream of chicken soup
1 cup sour cream
1/4 cup dry white wine (I used white cooking wine)
1 cup herb stuffing mix, crushed (I used the entire bag of Stove Top Stuffing)
1/4 cup butter, melted
1. Preheat oven to 350° F
2. Arrange chicken breasts in a greased 9×13 inch baking dish.
3. Top with cheese slices.
4. In a medium bowl, combine soup, sour cream and wine. Stir well and spoon over chicken.
5. In a small bowl, combine melted butter and crushed stuffing. Sprinkle stuffing mixture over the soup mixture.
6. Bake in preheated oven for 45 minutes.
Goes great served over white rice!