8-10 small boneless, skinless chicken breasts
2 Cans cream of chicken soup ( I used 99 % fat free )
3/4 C white wine
1/2 C mayo
mix all together with wisk
place chicken in a greased casserole dish...sprinkle with salt and pepper to taste...top each piece with a slice of swiss cheese....pour cream of chicken soup mixture over chicken..... Top with 1 C Pepperidge Farm Herb Stuffing mix and then drizzle 1/2 C melted butter over top..( I used light )
Bake at 350 for 30-45 minutes or until bubbly and brown!
We like it with yellow rice but its just as good with white rice!
So easy and so yummy!!!!
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