Ingredients

• 4 to 6 chicken breasts, boneless and skinless - how many you use depends on the size of the baking dish you're using. You want to leave a couple inches on all four sides. A 9"x13" baking dish usually requires four average-sized breasts.
• 1/4 pound sliced Swiss cheese
• 1 can cream of chicken (or mushroom or whatever) soup
• Cheap white wine, enough to fill the soup can above
• 5 to 10 oz. dry stuffing

Directions

1. Preheat oven to 350 degrees.

2. Spray 9×13 baking dish with non-stick spray, or smear it with butter if you gotta have that fat

3. Rinse and pat dry chicken breasts.

4. Place chicken breasts side-by-side in center of baking dish, leaving at least a couple of inches between the chicken and the side of the dish.

5. Place swiss cheese slices on top of the chicken, making sure they don’t sag down onto the dish.

6. Pour cream of chicken soup into a mixing bowl.

7. Pour wine into empty soup can, then pour soup can of wine into the bowl with the soup, and mix well.

8. Pour soup/wine mixture over the chicken.

9. Pour stuffing over the whole thing until the entire dish is well-covered.

10. ke for 45 minutes at 350.

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