Chicken Chardonnay
4 boneless, skinless chicken breasts
2 cans cream of mushroom soup
½ cup Chardonnay
4 slices Swiss cheese
1 cup Pepperidge Farm Herb Seasoned Stuffing Mix
¼ cup melted butter
Preheat oven to 350ºF.
Rinse chicken breasts and pat dry. Arrange in 9” x 9” square baking pan. Top each breast with a slice of Swiss cheese.
In a medium bowl, whisk together mushroom soup and wine. Pour sauce over breasts and cheese. Top with stuffing mix and drizzle butter over all. Bake, uncovered for 1 hour.
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