Peggy's Chicken


8 boneless, skinless chicken breasts

8 4x4 slices of Swiss cheese

1 can of cream of chicken soup

1/2 cup of white wine

2 cups Pepperidge Farm herb stuffing

1/2 cup melted margarine


Preheat the oven to 350 degrees

Mix cream of chicken soup and wine

Place chicken in large glass baking dish

Arrange cheese slices on top of chicken

Pour soup/wine mixture on top of cheese

Top with stuffing

Melt margarine and drizzle on top of everything

Bake uncovered for 45-55 minutes