6 large boneless, skinless chicken breasts
6 slices good-quality Swiss cheese
10 3/4-ounce can cream of chicken soup
1 cup chardonnay
1 1/2 cups boxed herbed stuffing mix


  1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray and place chicken at the bottom. Place one slice of cheese on each piece of chicken.
  2. In a small bowl, whisk together the cream of chicken soup and the wine until smooth. Pour wine mixture over the chicken.
  3. Top with the dry stuffing mix.
  4. Bake covered for 40 minutes. Remove cover and cook for another 20 minutes; or until stuffing is toasted and chicken is cooked through. Chicken can be tricky, so be sure to check doneness before eating.
  5. Serve; spooning the extra wine/stuffing mix from the dish over the chicken.
This recipe uses a mixture of cream of chicken soup and chardonnay wine to baste the chicken breasts.