recipe from Penny Watson (Scott AFB)
8 boneless chicken breasts
8 pieces of swiss cheese
2 cans cream of chicken soup
1/4 c. dry white cooking whine
1 cup herb seasoned stuffing mix
Arrange chicken in lightly greased 9x13 dish (or spread some of the sauce on the bottom). Top w/ cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle w/ stuffing mix. Bake @ 350 for 1 hour.
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