Swiss Chicken - cooking recipe

Ingredients

12 chicken breast halves (skinless, boneless)
12 slices Swiss cheese (or less)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. white wine
1 c. Pepperidge Farm stuffing mix (or more; use processor to get fine)
1/4 c. melted margarine (or more if needed)

Preparation

Place chicken in a 3-quart Pyrex or Corningware baking dish. Top with pieces of Swiss cheese. Combine soup and wine thoroughly; spoon over chicken. Be sure to cover between and around edges. Top with stuffing mix. Drizzle with melted margarine. Bake at 350\u00b0 (uncovered) for 45 to 55 minutes (usually about 50 minutes, depending on individual oven and size of breasts).